Thursday, June 21, 2012

Peach Orange Dump Cobbler

     Imagine earning college credits for taking a dutch oven cooking class, does it get any better than that?  At Idaho State University's Outdoor Activity Center you can take courses in all kinds of outdoor activities and one of them is dutch oven cooking.  The university compiles an annual cookbook containing all the best recipes from the class and posts it on their website as a PDF File.  This Peach Orange Dump Cobbler was originally posted on Byron's Dutch Oven Recipe site but is included in the ISU cookbook.  I thought the combination of peaches, mandarin oranges, cinnamon and brown sugar sounded like a winner and like any dutch oven dump cake, couldn't be easier to assemble.  I made it in my 12 inch dutch oven, you can line your oven with foil or parchment paper if you wish, it baked for 50 minutes with 12 coals in a ring around the bottom and 28 briquettes on the lid.  After 15 minutes I moved some of the coals from the center of the lid to the outside.  Dump cakes need to cook long enough for the cake topping to be cooked all the way through.  You may want to serve this one with a slotted spoon as the fruit is a bit on the soupy side.  This is an amazingly good dessert that everyone is sure to love and don't forget to download the ISU cookbook, it's loaded with great recipes.

Peach Orange Dump Cobbler
2 29 oz. cans sliced peaches, drained
2 11 oz. cans mandarin oranges, drained
1 1/2 tsp cinnamon
3/4 cup brown sugar
1 10.25 oz. box yellow cake mix
1 12 oz. can orange soda
4 Tblsp butter cut into pieces

     Lightly oil or spray 12 inch dutch oven.
     Add peaches, mandarin oranges and cinnamon; mix gently until combined.
     Sprinkle fruit evenly with brown sugar.
     Dump cake mix in a large pile in center of fruit.
     Make a well in center of cake mix.
     Pour orange soda into the well then lightly stir cake mix in to moisten.
     Spread mixture evenly over fruit.
     Dot with butter.
     Bake at 350 degrees for 45-60 minutes.
     Makes 8-10 servings.

Pile cake mix over fruit, make a well in the center and pour in soda

Mix soda and cake mix then dot with butter

Bake at 350 degrees for 50-60 minutes or until brown on top and cooked through

A winning combination of flavors


  1. Made this today with a few modifications: I substituted pineapple chunks for the mandarin oranges, gluten-free cake mix for the cake and a can of ginger beer (non-alcoholic, like root beer only with strong ginger flavor) for the orange soda. I made it in my 12 in cast iron skillet in the oven, per your directions, and served it with plain greek yogurt mixed with a touch of vanilla bean paste and agave. Absolutely yummy!!! Will have to portion off and freeze the remainder or I'm afraid it may all get eaten today! Everything made in cast iron tastes better, doesn't it? Thank you for the inspiration.

    1. Sounds like a great combination of flavors, good to know you can substitute with a gluten-free cake mix and will have to try the ginger beer. Thanks so much for your feedback, glad you enjoyed the dessert. Liddy