Need an easy camping dessert? It doesn’t get easier than this Pound Cake and Berry Campfire Skillet Dessert. Just a few simple ingredients and dessert is served.
I think it’s pretty obvious that I’ve got camping on the mind. Sadly, we haven’t been camping yet this year (hoping for the next couple weeks!) But believe me – when we do get to go, I’m going to be prepared!!
Do you remember the Hot Ham and Cheese Campfire Sandwiches I posted about last week? Well, on that same trip up the canyon for dinner, I made this Pound Cake and Berry Campfire Skillet Dessert for dessert. As well as s’mores. Because obviously, you can’t have a campfire without s’mores. 🙂
But as much as I love s’mores, I knew I wanted to try something new. I wasn’t really prepared, so I jumped online to get a few ideas for camping desserts. I came across this skillet dessert, and knew it would be perfect. I wanted something easy, something that wouldn’t take a long time to cook, and something that my family would love. This camping dessert hit all of those!
I am a huge fan of cast iron skillets, especially for camping. And a dessert in a cast iron skillet is never wrong. 😉 You can use any mix of berries that you want – I used raspberries, blackberries and strawberries. All it takes is a few minutes for the berries to macerate in some sugar, then a few minutes on the hot coals. I bought a 1 pound frozen pound cake, intending to use the whole thing, but it was a bit too much. You don’t want to overcrowd the skillet because you want the cake to toast in the butter. Then you just remove the skillet from the heat and add the berries. And then there’s the special ingredient – the Rolos. I think that is what sold me on this recipe to start. Cake, fruit and chocolate – heaven!
This Pound Cake and Berry Campfire Skillet Dessert is so easy and perfect for a night in the mountains. My husband isn’t normally the biggest fan of cooked fruit, but he loved this because the fruit just gets a little bit warm – but still tastes very fresh. And the little bites of melted chocolate and caramel? Perfection!
And if you aren’t planning a camping trip, this can also be made on the grill. And it would probably be super simple in the oven as well. A perfect, easy dessert!
- 12-16 oz fresh berries
- 2 tablespoons sugar
- ¼ cup butter
- ¾ lb pound cake
- 2 Rolo candy bars
- Combine the berries and the sugar in a bowl and let sit until the juices start to release, 10-15 minutes.
- Place a grate over hot coals (or you can use a grill). Add the butter to a 12” cast iron skillet and allow to melt. Cut the pound cake into 1” cubes. Add to the hot skillet and cook, turning often, until all sides are toasted. Remove the skillet from the heat.
- Sprinkle the berries over the top of the cake cubes, then sprinkle the Rolos over the top. Cover the skillet with foil and allow to sit until the berries are warm and the chocolate is melting, 5-10 minutes.
slightly adapted from Ricardo Cuisine
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