30 Camping Cake Recipes to Sweeten Your Outdoor Adventures

Nothing caps off a day on the trail like a warm slice of cake made right at the campsite.
With a little ingenuity—think Dutch ovens, foil packets, and trusty cast-iron skillets—you can turn basic pantry staples into crowd-pleasing desserts under the stars.
The 30 recipes below keep equipment minimal, ingredients pack-friendly, and directions forgiving enough for beginners.
Pick a few for your next trip, and enjoy sweet rewards without ever leaving the campfire.

1. Dutch Oven Apple Dump Cake

This classic dump-and-bake dessert requires only boxed yellow cake mix, canned apple pie filling, butter, and a lidded Dutch oven. Layer filling, sprinkle the mix, dot with butter, then place the pot over a few charcoal briquettes and scatter more briquettes on the lid. In about 45 minutes the top crisps while the apples bubble below, creating a caramel-like sauce. Scoop straight from the pot for ultimate camp comfort.

2. Skillet Blueberry Cornmeal Cake

Cornmeal gives this simple batter a pleasant crunch, while fresh or frozen blueberries add bursts of juicy sweetness. Stir dry ingredients in a bowl, whisk in milk and oil, then pour into a greased hot skillet set over low coals or a camp stove. Cover loosely with foil to trap heat and bake until the center springs back. The result tastes like a mash-up of cornbread and breakfast cake—perfect with morning coffee.

3. Foil-Pouch Molten Chocolate Cakes

Individual molten cakes feel fancy but use just cake mix, water, and a square of chocolate tucked in the center. Spoon batter into greased double-layered foil cups, seal, and place near glowing coals, rotating once. After 12–15 minutes the outsides set while the middle stays liquid. Tear into the pouch with a spoon for a no-dish dessert that disappears fast.

4. Orange-Peel Spice Cake

Hollowed oranges double as compostable baking cups and infuse cake with natural citrus aroma. Mix a small amount of spice-cake batter, fill each orange half two-thirds full, wrap tightly in foil, and nestle in campfire embers. Twenty minutes later you’ll peel back foil to reveal steam-scented cakes with lightly caramelized edges. Eat straight from the orange with a spoon—no pans required.

5. Campfire Pineapple Upside-Down Cake

Butter, brown sugar, pineapple rings, and a simple vanilla batter create a retro favorite that adapts beautifully to cast-iron cooking. Arrange fruit on the buttery base, pour batter over, cover with a lid, and bake over low coals. Once baked, invert onto a plate to reveal glossy caramelized fruit. It’s sweet, slightly smoky, and guaranteed to draw a crowd.

6. Mason Jar Strawberry Shortcake

Pre-bake sponge cake at home or use store-bought pound cake, then layer pieces with macerated strawberries and whipped cream in jars. The jars travel well in a cooler and double as serving dishes. When dessert time hits, simply hand out spoons—no cutting or extra plates needed. The bright berries provide a refreshing finish after savory camp meals.

7. Banana Boat S’mores Cake

Slit a banana lengthwise, stuff with mini cake cubes or dry mix, chocolate chips, and marshmallows, then wrap in foil. Heat near the coals until everything melds into a scoopable s’mores-style cake. The banana turns custardy and keeps the filling moist. Serve with spoons right out of the peel for a nostalgic treat.

8. Cinnamon Roll Coffee Cake

Transform canned cinnamon rolls into a shareable coffee cake by slicing each roll, arranging in a greased Dutch oven, and sprinkling with extra brown sugar.
Bake with top and bottom heat until puffed and golden. Drizzle the included icing over the warm cake for instant frosting. It pairs perfectly with percolator coffee for chilly camp mornings.

9. Trail Mix Snack Cake

Use your favorite trail mix to add crunch, sweetness, and protein to a simple one-bowl batter. Bake the mixture in a foil pan set on a camp stove griddle or elevated grill grate. The diverse mix-ins ensure every bite is unique while also using up leftover snack bags. Cooled squares store well for next-day hikes.

10. Grilled Pound Cake with Caramel Apples

Store-bought pound cake slices pick up a gentle smoky flavor when briefly grilled on a grate or cast-iron surface. Meanwhile sauté apple slices with butter, sugar, and a pinch of cinnamon in a skillet until tender. Plate the toasted cake and spoon warm apples and sauce over the top. It’s fast, fuss-free, and feels surprisingly elegant by lantern light.

11. Lemon-Poppy Seed Mug Cake

A battery-powered travel kettle or portable butane stove can heat enough water to steam a mug cake right in the cup. Whisk lemon zest, poppy seeds, and basic cake mix with a splash of water, then cover the mug with foil and place in a pot of simmering water. After 10 minutes the cake sets into a tender crumb. Top with a squeeze of extra lemon for brightness.

12. Cast-Iron Blackberry Cobbler Cake

This hybrid dessert combines cake batter and cobbler biscuit into one rustic skillet bake. Fresh or frozen blackberries cook down into a jammy layer, while dollops of batter puff into tender cakes above. Ensure low, steady heat to prevent scorching the berries. Serve warm with a dollop of whipped cream from a canister kept on ice.

13. Peanut Butter Cup Brownie Cake

Start with boxed brownie mix, then fold in chopped peanut butter cups for gooey pockets of flavor. Bake in a foil-lined skillet covered with a lid to mimic oven conditions. Allow it to cool slightly so slices hold together. The combo of fudgy chocolate and peanut butter satisfies every sweet tooth at camp.

14. Coconut Rum Upside-Down Cake

For adult campers, a splash of dark rum elevates a classic pineapple upside-down cake. Combine boxed mix with coconut milk, layer pineapple and coconut in a Dutch oven, and bake until golden. The subtle rum aroma pairs nicely with a post-dinner campfire nightcap. Omit alcohol for a kid-friendly version.

15. Chocolate Zucchini Skillet Cake

Grated zucchini sneaks extra moisture and nutrition into this chocolaty dessert, making it forgiving over uneven campfire heat. Mix dry ingredients in a zip bag at home; add egg and oil on-site. Bake covered on low heat until the center sets and a toothpick comes out clean. Dust with cocoa powder for a sophisticated finish.

16. Oatmeal Raisin Breakfast Cake

This lightly sweet cake doubles as a grab-and-go breakfast, thanks to rolled oats, raisins, and a hint of cinnamon. Bake in a foil pan the night before so it cools while you sleep. The sturdy texture travels well in daypacks. Pair slices with peanut butter for an energy-packed start.

17. Maple-Bacon Skillet Cake

Sweet-salty lovers rejoice: crispy camp bacon gets folded into a maple-flavored batter cooked in cast iron. The rendered bacon fat greases the pan and infuses the crumb. Once baked, drizzle warm syrup over the top for extra moisture and shine. It pairs surprisingly well with evening cocoa or morning eggs.

18. Carrot Cake Pancake Bake

Combine pancake mix with shredded carrots, raisins, and spices, then pour into a greased skillet for a thicker, cake-like result. Cook covered over low heat so the center cooks through without burning. Spread a quick frosting made from cream cheese and powdered sugar when cool. Breakfast and dessert merge in one pan.

19. Sourdough Chocolate Chip Skillet Cake

If your trip includes a living sourdough starter, repurpose the discard into a tangy snack cake dotted with chocolate chips. The natural yeast adds lift and a subtle sour note that balances sweetness. Bake covered on gentle heat until golden. It’s an inventive way to avoid wasting starter on the road.

20. Gingerbread Molasses Dutch Oven Cake

Rich molasses and warming spices make this cake ideal for cool-weather camping. Mix dry ingredients at home; add eggs and oil at camp, then bake in a lined Dutch oven surrounded by coals. The cake perfumes the campsite with holiday aromas. A quick lemon glaze brightens each dense, moist bite.

21. Cherry Cola Dump Cake

Two cans of cherry pie filling, chocolate cake mix, and a can of cola are all you need for this fizzy favorite. Layer filling, sprinkle mix, pour cola, then dot with butter.
Bubbles help lift the batter as it bakes, forming a light crust. Serve warm with a scoop of cooler-stored whipped topping.

22. Camp Biscuit Berry Cobbler Cake

Pop-top refrigerated biscuits become an easy topping for a sweet berry base. Combine mixed berries with sugar in a skillet, then arrange biscuit halves over the fruit.
Cover and bake until biscuits puff and turn golden. It’s half biscuit, half cake, and fully satisfying.

23. Espresso Marble Mug Cake

Instant espresso powder and cocoa create dramatic swirls in this single-serve treat. Mix batter in the mug, microwave in an RV unit or steam in a pot if you’re tenting. The caffeine kick pairs nicely with chilly dawn wake-ups. Sprinkle with mini chocolate chips for quick garnish.

24. Pumpkin Spice Dutch Oven Cake

Canned pumpkin purée travels well and keeps this cake extra moist. Stir in pumpkin pie spice, bake low and slow in a Dutch oven, and let the residual heat finish the center. The cake stays tender for days, making leftovers a welcome breakfast. Add nuts or chocolate chips for extra texture.

25. Almond-Apricot Coffee Cake

Use jarred apricot preserves to swirl through a simple batter flavored with almond extract. Top with sliced almonds for crunch, then bake in a small foil pan over indirect heat. The sweet-tart fruit balances the nutty crumble. Enjoy with an afternoon cup of camp coffee.

26. Rice Cooker Matcha Pound Cake

If you travel with a compact camping rice cooker, it doubles as a moist-heat oven for pound cakes. Stir matcha powder into a basic batter, pour into the greased cooker bowl, and press “cook.” The machine switches to warm when done, preventing over-baking. Cool slightly, then invert for a uniquely colored treat.

27. Soda Pop Pineapple Angel Cake

Combine one box of angel food cake mix with a can of crushed pineapple in juice—no water or eggs needed. The natural acids and sugars create lift, while pineapple keeps the crumb tender. Bake in a foil-lined Dutch oven until top browns lightly. Cool upside down on a rack fashioned from tent stakes for maximum fluffiness.

28. Dark Chocolate Chili Cake

A pinch of cayenne or chipotle powder adds campfire warmth to rich chocolate batter. Bake in a covered skillet; the subtle heat blooms as the cake cools. Finish with a drizzle of honey for contrast. Adventurous palates will come back for seconds.

29. Cranberry-Orange Quick Cake

Dried cranberries and fresh orange zest join forces in this bright loaf cake. Bake in a small loaf pan nestled among coals, rotating occasionally for even browning. The tart berries keep each bite lively, while citrus scent cuts through rich campfire fare. Wrap leftovers in foil for on-the-go snacking.

30. Honey-Lavender Snack Cake

Edible dried lavender (pack just a teaspoon) perfumes this simple honey-sweetened batter. Bake in a foil pan, then drizzle additional warm honey over the finished cake for shine. The floral notes feel calming after a long hike. Serve with chamomile tea for a soothing campfire evening.

With these 30 adaptable recipes in your back pocket, dessert miles from the nearest bakery is suddenly easy—and delicious. Most batters can be stirred with a single spoon, and cleanup is typically just one pan or a piece of foil. Pack your favorite mixes, a reliable Dutch oven or skillet, and a sense of adventure. Your camp crew will thank you for every sweet, scenic slice.