Russian Cherry Delight

Chef’s Note

“Required:  12 inch cast iron Dutch oven with lid.  1ST PLACE DESSERT. A summer camp had a Dutch-oven cook-off for Scoutmasters. Nearly 350 readers entered the magazine’s contest, submitting their favorite camp recipes for entrées, side dishes and desserts.  A panel of judges picked the top entries in each category and the magazine’s editors selected the grand-prize winner. And why is it called Russian Cherry Delight?  I have no idea.”








  • 1 (15ounce) can crushed pineapple, drained
  • 1 (21ounce) can cherry pie filling
  • 1 (21ounce) can strawberry pie filling
  • 2 (21ounce) cans apple pie filling
  • 1 (8ounce) bagchopped pecans
  • 1 (18ounce) box Duncan Hines yellow cake mix (butter recipe)
  • 12-1 cupbutter
  • 1 cupsmall marshmallow
  • 1 (2 3/8 ounce) jar cinnamon, divided
  • Directions

  • Preheat a lightly greased 12-inch Dutch oven with lid to 350 degrees.
  • Pour in drained crushed pineapple, spread evenly and cover lightly with cinnamon. Follow the same procedure in this order with the cherry pie, strawberry pie and apple pie fillings, except apply a heavy coat of cinnamon on the apple pie filling.
  • Pour in DRY cake mix and spread evenly. Sprinkle pecan pieces evenly over the dry cake mix.
  • Cut butter stick into thin squares and apply over entire top; sprinkle baby marshmallows over top.
  • Bake one hour at 350 degrees, with nine charcoal briquettes under the oven and 15 on the lid. Check after 20 minutes; if necessary, adjust the number of briquettes. Serve warm or cold, with ice cream or whipped topping.
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