Camp Cake
A delightful campfire dessert combining toasted marshmallows, sweet cake, and cherry filling, topped with Cool Whip — perfect for outdoor gatherings and camping adventures.
Ingredients
Instructions
- Grease a cake pan or large skillet.
- Put marshmallows on the bottom of the pan.
- Mix the yellow cake mix according to the package directions and pour over the marshmallows.
- Spoon cherry pie filling over the cake mix.
- Bake at 350°F (175°C) for 35 to 45 minutes or until marshmallows come to the top and toast to light brown.
- Alternatively, cover and cook over a campfire until marshmallows come to the top, about 30 to 35 minutes.
- Serve hot with Cool Whip on top.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the cake mix or folding in some chopped nuts. If you want a lighter option, substitute the yellow cake mix with a gluten-free cake mix. Ensure that the marshmallows are spread evenly for a consistent texture. This recipe is versatile, allowing for the use of other fruit fillings like blueberry or peach for a twist on the classic camp dessert.
Serving Suggestions
Serve warm with a generous dollop of Cool Whip on top for a delightful contrast in texture. This sweet treat pairs beautifully with a scoop of vanilla ice cream or a refreshing glass of Frozen Hot Day Punch. For added flair, sprinkle some toasted coconut or chopped nuts on top before serving to enhance the flavors and presentation.
Storage & Reheating
Leftover Camp Cake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds or until warmed through. If reheating in the oven, cover with foil to prevent drying out and heat at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Camp Cake contains roughly 5 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe without eggs?
Yes, you can easily adapt this recipe to be egg-free. Use a flaxseed meal or applesauce as a substitute for eggs in the cake mix. Typically, 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water replaces one egg. This makes it suitable for those following vegan recipes.
What can I use instead of cherry pie filling?
You can substitute cherry pie filling with other fruit fillings like blueberry, apple, or even a mix of berries. Each fruit filling will provide a unique flavor profile, allowing you to customize the Camp Cake to your liking. Just ensure the filling is thick enough to hold its shape when baked.
How can I make this recipe more chocolatey?
To give your Camp Cake a chocolate twist, try adding chocolate chips to the batter or using a chocolate cake mix instead of yellow cake mix. This will create a delicious contrast with the marshmallows and fruit filling, making a decadent dessert that chocolate lovers will enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).