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Red Raspberry Dutch Oven Cobbler

Kash Castleberry


  • one 12-14 inch Dutch Oven
  • 2 cans raspberry pie filling
  • 1 yellow cake mix
  • oil for cake mix*
  • fresh raspberries and mint for garnish optional


  1. Line the Dutch oven with foil for easy clean up.
  2. Heat briquettes in chimney for 15-30 minutes
  3. While briquettes are heating, place raspberry filling in Dutch oven.
  4. Mix cake according to package directions, omitting eggs and adding extra 1/4 cup water instead. (eggs make the cobbler puff up too much while baking).
  5. Pour cake mix on top of fruit. Place lid on Dutch oven.
  6. Place 7-10 coals below oven, and 16 coals on top of oven lid in a circular fashion.
  7. Bake for about 30-35 minutes for 14 inch or about 35-40 minutes for a 12 inch Dutch oven, checking after about 15 minutes. If desired, rotate lid 1/4 turn to left and Dutch oven 1/4 turn to the right for more even heating.
  8. Serve with cream or ice cream, garnish with fresh raspberries and mint if desired.

Recipe Notes

*-We were at our cabin when I made this and I forgot to buy oil. So we melted a cube of butter instead of using vegetable oil. It baked up perfectly (just in case you are worried about not getting enough sat fat in your diet).
-If baking in an oven at home, I suggest baking in a large cast iron skillet or two 9 inch round cake pans at 350 for about 35-45 minutes, or until cake is done.
-Alternatives to the raspberry/yellow cake combo:
use a chocolate cake mix and raspberries.
lemon cake and lemon filling.
Strawberry cake and cherry filling.
Mix a few mini chocolate chips into the yellow cake mix.
Lay a few broken up Hershey bars on top of the cake after baking and let melt slightly.
Top with fresh raspberries, blueberries and serve with whipped cream for a red, white and blue dessert.
Use a spice cake mix and apple pie filling on the bottom layer.

We purchased Lodge Dutch Ovens years ago and have loved the quality of this product. Highly recommended.