Irene Rawlings, veteran camper and author of Cast-Iron Cooking with Sisters on the Fly, demonstrates how easy outdoor baking can be.
1) Prepare hot charcoal without using lighter fluid. (A charcoal chimney starter is the easiest way to do this.) Coals are ready when they turn grayish in color.
2) Pour 35 ounces jarred or canned fruit with its liquid into a 12-inch greased Dutch oven. Sprinkle 1 box yellow cake mix over the top; stir until just combined. Drizzile with 1 stick melted butter.
3) Cover Dutch oven. Place 8 coals under and 17 on top; bake for 35 to 40 minutes or until a knife inserted into the middle of the cake comes out clean. Replenish hot coals as needed. Serves 8.