Summer is Dutch oven season at our house. In honor of my husband I am posting this recipe that he has made a couple of times with great results. Bon appétit!
1 chocolate cake mix; prepared as directed
1 (20 oz) can cherry pie filling
1 (8 oz) brick of cream cheese
3 Tbsp sugar
1 tsp vanilla
Pour prepared cake batter into a greased 12 inch Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar and vanilla until smooth. Drop by tablespoons over the top of the cake.
Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.
Serve warm with whipped cream or vanilla ice cream.