Serves: 8
Total Calories: 493

3/4 cup maple syrup
8 tablespoons margarine
1 can pineapple slice
1 can halved apricot

CAKE BATTER:
8 tablespoons shortening
1 1/2 cups sugar
2 eggs
1 cup milk
2 cups flour
2 teaspoons vanilla extract
2 tablespoons baking powder

Place in 12-inch Dutch oven over 4-6 briquets and bring to boil. Boil for 3-4 minutes. Remove from heat.

Arrange pineapple slices on bottom of Dutch oven with an apricot in the center of each slice. Cover fruit with the cake batter.

Cream shortening, add sugar and mix well. Add eggs and beat well. Mix baking powder with flour, add alternately with milk. Add vanilla. Beat well and spread over fruit. Bake in Dutch oven for 30-40 minutes or until toothpick comes clean. Use 5 briquets on bottom, 18-22 briquets on lid. At home, cut ingredients by 1/2 and bake in regular cake pan in a moderate oven for 30 minutes.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

Nutritional Facts:

Serves: 8
Total Calories: 493
Calories from Fat: 162

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Baked Banana
Basque Blackberry Cobbler
Blackberry Cake
Blackberry Dump Cake
Brownies
Cee Dub's Quick Fruit Cobbler
Cherry Chocolate Dump Cake
Cherry Or Blueberry Cobbler
Cherry Swirl Cake
Cindi's Apple Crisp
Cindi's Pineapple Upside Down Cake
Dan Miller's Upside Down Cake
Fresh Peach Cobbler
Fried Apples
Mama's Shortcake
McLain's Quick & Easy Cake
Pen's Pineapple Upside Dump Cake
Pineapple-Apricot Upside Down Cake
Redhot Rhubarb Upside Down Cake
Rhubard And/Or Strawberry Upside-Down Cake
River Runnin' Berry And/Or Fruit Cobbler Dessert In A Dutch
Sweet Potato Pie
Trish's Rhubarb Crisp