Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Pumpkin Delight

  Crust   Filling
1 yellow cake mix; reserve 1 cup of mix 1 (30 oz.) can pumpkin
1 egg; beaten 3 eggs; beaten
1/2 cup butter; melted 3 tsp. pumpkin pie spice
    1 cup milk
  Topping 3/4 cup dark brown sugar
1 cup cake mix    
1/4 cup sugar    
1 tsp. cinnamon    
3 Tbs. cold butter    

Prepare Crust: Mix together cake mix, egg, and melted butter. Press into bottom and 1 1/2" up sides of a well greased 12" Dutch oven.

Prepare Filling: In a bowl combine all filling ingredients and mix well. Pour filling into Dutch oven to fill crust.

Prepare Topping: In a small bowl combine cake mix, sugar, and cinnamon. Stir to mix. Cut in butter until coarse crumbs are formed. Sprinkle over top of pumpkin filling.

Bake: Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 1 hour.

Serve with vanilla ice cream or whipped cream as topping.

Serves: 8-10

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