Serves: 5
Total Calories: 47
Place pie filling in the bottom of a greased 12-inch Dutch oven. Sprinkle dry cake mix over the fruit filling. Gently pour carbonated soda over the cake mix. Cover and bake, using 5 or 6 briquets under the Dutch oven, 20 on the outside rim of the lid, and 3 or 4 in the middle of the lid. Bake 35–45 minutes. Top with ice cream or whipped cream for an added treat.
Editor’s Extra: Can bake in 375° oven for 35–45 minutes, uncovering for the last 10 minutes. Serve as you would cobbler.
This Cherry Chocolate Dump Cake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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