Text Size:

I recently had the pleasure of speaking before the Skyline Seniors who meet once a month at the Skyline Community Church on Winchester Road. I was asked for my recipe and instructions for preparing a Boy Scout Dump Cake. This is a cake that I teach Boy Scouts how to make in a Dutch oven. They can easily make it even if they have never been taught how to boil water. It's that easy. In fact I have had mothers confront me in a conversation that might go something like this, " . . . my son says he baked a cake on your last campout. Now I know that Boy Scouts don't lie so why did he tell me he baked a cake when I have never let him near our stove? He could start a fire or burn himself."

I just tell them (the mothers) that they should let the Scout demonstrate how he did it but let him do it in the oven at home. Just let him alone and don't tell him how to do it. "LET HIM FOLLOW MY INSTRUCTIONS NO MATTER WHAT YOU MIGHT THINK!"

 

HOW TO MAKE THE UNOFFICIAL BOY SCOUT DUMP CAKE PER RAY MCCUNE (This is sometimes called Memphis Molly.)

 

2 cans cherry pie filling (make sure it's pie filling)

2 boxes chocolate cake mix (generic cake mix works fine)

1 stick margarine 1 pkg. shelled pecans (optional)

1 #12 Dutch oven or 1 covered casserole dish

 

DUTCH OVEN METHOD – Spread one can of cherry pie filling over the bottom of the Dutch oven. Sprinkle one box of dry cake mix over the cherry pie filling. Do not stir. Pour second can of cherry pie filling over the dry cake mix. Do not stir. Sprinkle second box of dry cake mix over the second can of cherry pie filling. Do not stir. Dot the top of the last dry cake mix layer with 1/8 inch slices of margarine. Sprinkle pecans over the cake. Put the lid on the Dutch oven. Put 4 or 5 hot charcoal briquets under the Dutch oven. Put 12 to 15 hot charcoal briquets on top of the lid. Go away and read a book for an hour or until the charcoal burns out. Lift the lid and let the cake cool completely. Slice the cake right in the oven and serve with whipped cream or ice cream.

NOTE: DO NOT STIR THE INGREDIENTS NOR LIFT THE LID BEFORE THE CHARCOAL GOES OUT.

REGULAR OVEN METHOD – Follow the instructions above but do it in a cast iron flat bottom bean pot (sometimes erroneously called a Dutch oven – a real Dutch oven has three or four legs) or a covered casserole dish. Bake at 350 degrees for approximately one hour. Take off lid and let cool completely before slicing the cake right in the container. Serve and enjoy.

 

NOTE: Follow directions; do not stir ingredients; teach your kids to make it; tell other people about it, most of all – enjoy it. I think it tastes better when it's made in a Dutch oven outside beside a campfire and shared with friends.


Free E-mail Subscription

Receive the latest Waynedale News by e-mail every issue!
* Means Required Field

First Name *

Last Name

Email *

Phone Number
(Cell Phone Texts)

Zip-Code *