This weekend we modified an old camp recipe substituting red velvet cake for chocolate. Imagine our pleasant surprise when the pears each absorbed the red from the cake mix making each pear its own heart; this is the perfect valentines sweetheart cake.
It was a happy accident, years ago at camp when we ran out of peaches for cobbler. All we had on hand was pears, but we had plenty of Devil’s Food cake mixes, so we decided to make something new that became known at camp as Devil’s Delight.
Sadly though, I had forgotten to purchase the maraschino cherries, which would have been the ultimate final touch. However, as we drizzled our cake with warm cream cheese frosting, each pear was filled with white yumminess and the final product looked terrific!
What do you think?
- 2 cans of pears in their own juice
- 1 red velvet cake mix
- 1/3 cup vegetable oil or 1/2 cube softened butter
- 3 eggs
- 1 cup pear juice (add water to get one cup if necessary
- 1 tub cream cheese frosting warmed
- 1- Drain pears, but reserve liquid
- 2- Arrange pears in a circle in a well seasoned Barebones Dutch-oven
- 3- Mix cake according to directions substituting water for pear juice
- 4- Pour cake batter over pears taking care not to displace them
- 5- Bake at 350° for 30 minutes (see note below for heat chart)
- 6- Serve warm with cream cheese frosting drizzled over each slice
- For a 12 inch dutch-oven, place 18 coals on top and 6 underneath to provides a uniform heat to the contents (For other sizes of ovens see the Dutch Oven Dude chart at http://www.dutchovendude.com/campfire-cooking.php)