32 Must-Try Camping Dessert Ideas for Your Next Outdoor Escape

Whether you’re sleeping under the stars or pitching a tent in the backyard, a sweet treat can turn a good campout into a memorable one. The desserts below are practical enough for rustic cooking yet tasty enough to feel downright celebratory. Many rely on a trusty skillet, a sheet of foil, or a simple cooler—no elaborate gear required. Pick a few favorites, pack smart, and let the campfire (or camp stove) do the rest.

1. Classic Indoor S’mores Dip

This skillet version of s’mores keeps the sticky fun contained and the marshmallows perfectly gooey. Layer chocolate chips in a small cast-iron pan, top with marshmallows, and heat until bubbly. Scoop the molten mix with graham crackers instead of wrestling with individual marshmallows on sticks. It’s quick, satisfying, and windproof—ideal when outdoor flames are finicky.

2. Skillet Apple Crisp

Apples travel well in coolers, making them perfect for campsite baking. Toss sliced fruit with sugar and cinnamon, then blanket them with a mix of oats, butter, and brown sugar. The crisp bakes directly over low coals or a camp stove burner until the topping browns. A scoop of shelf-stable whipped topping or powdered milk reconstituted as cream completes the treat.

3. Maple-Glazed Bannock Twist

Bannock is a simple camp bread made from flour, baking powder, and water. After mixing the dough, coil it in a lightly oiled skillet and cook until puffed and browned. Brush with maple syrup while still warm so a glossy glaze forms. Tear off pieces to share—no plates needed.

4. Cocoa Banana Boats

Banana boats are a camp classic because cleanup is practically zero. Slice a banana lengthwise, fill the pocket with chocolate chips and marshmallows, then wrap in foil. Heat until the fillings melt and the banana softens. Eat straight from the peel with a spoon for a warm, pudding-like dessert.

5. Campfire Cinnamon Roll Skewers

Pre-made refrigerated cinnamon-roll dough means minimal measuring at camp. Thread each spiral onto a skewer or clean roasting stick and cook over embers, rotating for even browning. Once baked through, swipe on the included icing packet. The result is a handheld pastry without the need for a baking pan.

6. Peanut Butter Cup Brownie Packets

Stir together boxed brownie mix, water, and oil in a zip bag before you leave home. At camp, squeeze batter into individual foil packets and nestle candy pieces on top. Cook the parcels on a grate over low coals until the centers are just set. Kids love opening their personalized brownie bundles.

7. Grilled Pound Cake with Berries

Store-bought pound cake is sturdy enough to toast without crumbling. Place slices on a lightly greased skillet or griddle until caramelized lines appear. Spoon over a quick sauce made from berries simmered with a little sugar on the stove. The warm cake and tart fruit create a balanced finish to smoky suppers.

8. No-Bake Trail Mix Cookies

These stovetop cookies rely on oats, nut butter, honey, and the trail mix you’re already carrying. Heat the wet ingredients until smooth, stir in oats and mix-ins, then drop spoonfuls onto parchment. They firm up as they cool, no oven required. Pack leftovers for next-day hiking snacks.

9. Foil-Pouch Peach Melba

Fresh or canned peaches pair beautifully with tart raspberries for this simple dessert. Combine fruit, a sprinkle of sugar, and a square of dark chocolate in foil. Warm gently until juices bubble and chocolate melts. Serve with a spoonful of yogurt or powdered custard for contrast.

10. Dutch Oven Cherry Cobbler

A small camping Dutch oven lets you bake even in the woods. Pour canned pie filling—or fresh cherries tossed with sugar—into the pot, then spoon over biscuit dough. Place coals on top of the lid and below the oven to create even heat. Twenty minutes later you’ve got a spoonable cobbler with almost no stirring.

11. Toasted Coconut Rice Pudding

Leftover cooked rice transforms into dessert with the help of coconut milk, sugar, and a dash of vanilla. Simmer everything until thick and creamy. Toast shredded coconut in a dry skillet for a nutty accent. Serve warm in mugs for an easy, comforting sweet.

12. Chocolate-Stuffed Campfire Cones

Fill waffle cones with marshmallows, chocolate chunks, and any small candies on hand. Wrap the filled cones in foil and warm over low heat or on a camp stove. The chocolate melts into every crevice while the cone stays pleasantly crisp. It’s an ice-cream-free twist on rocky-road flavors.

13. Spiced Pear & Granola Parcels

Slice fresh pears and toss with a pinch of cinnamon and brown sugar. Tuck the fruit into foil, sprinkle on granola, and heat until tender. The granola toasts slightly, adding crunch to each bite. This lighter option satisfies without a sugar overload.

14. Skillet Pineapple Upside-Down Cake

Baking mixes make camp desserts quicker. Melt butter and brown sugar in a skillet, arrange canned pineapple rings, then pour prepared yellow-cake batter over the top. Cover with foil and cook over low heat until a toothpick tests clean. Flip carefully and reveal a glossy, tropical topping.

15. Caramelized Marshmallow Popcorn

Popcorn kernels pop easily in a lidded pot on a camp stove. In a second pan, melt butter with mini marshmallows until smooth. Combine the two and stir quickly so every kernel gets coated. Once set, the popcorn forms buttery, chewy clusters perfect for sharing around the lantern.

16. Lemon Blueberry Dump Cake

“Dump” cakes earn their name from the simple assembly: fruit on the bottom, cake mix on top. Combine fresh or canned blueberries with a squeeze of lemon, then sprinkle dry lemon-cake mix and dot with butter. Bake covered until the cake mix forms a soft crust. The tart-sweet flavors cut through rich camp dinners.

17. Nutella & Strawberry Quesadillas

Spread hazelnut spread on a flour tortilla, top with thin strawberry slices, and fold in half. Toast on a dry skillet until the exterior crisps and the filling melts. Slice into wedges for easy eating. Powdered sugar is optional but delightful if you packed it.

18. Camp Coffee Affogato

Shelf-stable freeze-dried ice cream or ultra-pasteurized cups hold up in a cooler. Prepare strong camp coffee—French press, percolator, or pour-over all work. Pour the hot brew over the cold ice cream for an instant, grown-up float. The contrast of hot and cold feels luxurious after a long hike.

19. Oatmeal Raisin Energy Bars

Mix rolled oats, peanut butter, honey, and raisins, then press into a lined pan or food-storage box. Chill until firm, slice, and keep cool until dessert time. The bars taste like cookies but double as trail fuel the next morning. They’re especially handy when open flame cooking isn’t possible.

20. Brown Sugar Baked Apples

Core apples and stuff them with a mix of brown sugar, raisins, and cinnamon. Wrap each fruit in foil and set near coals or on a grill plate until soft. The sugar mixture liquefies into caramel, soaking the apple from the inside out. Serve with granola for crunch.

21. Cinnamon Graham Nachos

Break graham crackers into chip-size pieces and spread them in a skillet. Sprinkle with chocolate chips and marshmallows, then cover until melted. Finish with cinnamon sugar for a churro-like twist. Everyone can grab a shard, nacho-style, without plates.

22. Salted Caramel Hot Cocoa

Pack instant cocoa, caramel candies, and a small pinch of flaky salt. Melt the caramels in hot chocolate on the stove, stirring until smooth. Top with whipped cream if available and finish with sea salt. The sweet-salty combo warms hands and spirits on chilly nights.

23. Shortbread Berry Trifle Jars

Layer store-bought shortbread crumbs, canned or fresh berries, and whipped topping in portable jars. Keep them chilled in the cooler until serving. The jars protect the layers from jostling during travel. Screw on lids and hand out individual portions—no scooping needed.

24. Butterscotch Banana Pudding

Instant pudding mix sets quickly with shelf-stable milk or reconstituted powdered milk. Stir in sliced bananas and swirl through butterscotch sauce. Chill in the cooler for half an hour to thicken. Vanilla wafer chunks add a bit of crunch just before serving.

25. Ginger Snap Cheesecake Dip

Blend softened cream cheese, a squeeze of lemon, and powdered sugar for a tangy dip. Spoon into a camp-safe bowl and keep cool until dessert time. Serve with crunchy ginger snaps or fruit slices for dunking. It’s cheesecake flavor without the baking project.

26. Rustic Chocolate Bread Pudding

Stale bread gets new life when soaked in a mixture of milk, eggs, cocoa, and sugar. Fold in chocolate chips, cover, and bake in a Dutch oven with coals on top and bottom. The pudding puffs then settles into a dense, brownie-like texture. Scoop straight from the pot for minimal cleanup.

27. Maple Walnut Fudge Squares

Sweetened condensed milk, white chocolate chips, and maple syrup melt together easily on low heat. Stir in chopped walnuts, pour into a lined container, and cool. The fudge firms up in the shade or a cooler. Slice into bite-size squares for energy-packed morsels.

28. Citrus Campfire Crêpes

Prepare a simple crêpe batter in a bottle before leaving home. Pour a thin layer onto a lightly greased skillet, cook, and flip once bubbles form. Fill with canned mandarin oranges or fresh citrus slices and a drizzle of honey. Fold and enjoy while still warm and tender.

29. Almond Joy Trail Bark

Melt chocolate chips gently, spread on parchment, and sprinkle with shredded coconut and roasted almonds. Let it cool until solid, then break into pieces. Store in a sealed bag away from direct sun to prevent melting. It doubles as a quick mid-hike boost.

30. Honey-Roasted Fig Packets

Fresh figs roast beautifully in foil with just a drizzle of honey and a pinch of salt. Heat until the fruit softens and juices thicken into syrup. Add chopped nuts for crunch. The flavors feel gourmet yet the method is pure camp simplicity.

31. Mint Chocolate Chip Mug Cake

Combine flour, cocoa, sugar, baking powder, and water right in a sturdy mug. Stir in mint chips and microwave in an RV microwave or cook gently in a covered skillet with an inch of water acting as a steamer. In minutes you’ll have a single-serve cake. Let it cool briefly before digging in.

32. Raspberry Yogurt Parfaits

Layer thick yogurt with spoonfuls of raspberry jam or quick-stewed fresh berries. Top with granola just before serving to keep it crunchy. The parfaits offer protein alongside sweetness, making them suitable for breakfast or dessert. Keep them chilled until it’s time to break out the spoons.

With these 32 desserts in your back pocket, you’ll never have to settle for plain chocolate bars around the campfire again. Mix and match based on your gear, cooler space, and sweet tooth. A little planning turns outdoor evenings into relaxed, restaurant-worthy finales. Happy camping and even happier snacking!