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Pound Cake and Berry Campfire Skillet

COOK TIME
1 hr 45 mins
PREP TIME
20 mins
SERVINGS
4-6
RATE THIS RECIPE
(19)
ELIZABETH HEISKELL POUNDCAKE: Elizabeth Heiskell's Poundcake Berry Campfire Skillet
TODAY
COOK TIME
1 hr 45 mins
PREP TIME
20 mins
SERVINGS
4-6
RATE THIS RECIPE
(19)

Ingredients

Pound cake
  • 3 cups granulated sugar
  • 12 ounces (1½ cups) unsalted butter, at room temperature, plus more for pan
  • One 8-ounce package cream cheese, at room temperature
  • 6 large eggs
  • 3 cups (about 12¾ ounces) all-purpose flour, plus more for pan
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Assembly
  • 12-16 ounces fresh berries
  • 2 tablespoons sugar
  • 1/4 cup butter
  • 3/4 pound cake (recipe above), cut into cubes
  • Chocolate covered caramel candies
  • Chef notes

    This easy skillet dessert is great for campfire cooking and has something for everyone. Toasty cubes of cake, melty chocolate and sweet berries. What's not to like?

    Technique tip: Save time with a store-bought pound cake.

    Swap option: Add any candy you crave, like peanut butter cups or chocolate bars. Feel free to play around with this recipe since it's a great blank canvas.

    Preparation

    For the pound cake:

    1.

    Preheat the oven to 300°F. Butter and flour a 10-inch tube/loaf pan.

    2.

    Beat the sugar, butter and cream cheese in the bowl of an electric stand mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating to blend after each addition.

    3.

    In a separate bowl, stir together the flour and baking soda. Gradually add the flour mixture to the butter mixture on low speed just until blended after each addition. Add the vanilla and almond extracts; beat on low 2 minutes.

    4.

    Pour the batter into the prepared pan. Place in the oven and bake until a long wooden skewer inserted in center comes out clean, about 1 hour and 20 minutes.

    5.

    Cool the cake in pan on a wire rack 15 minutes. Remove from the pan to a wire rack, and cool completely, about 1 hour.

    To assemble:

    1.

    Combine the berries and the sugar in a bowl and let sit until the juices start to release, about 10-15 minutes.

    2.

    Place a grate over hot coals (or you can use a grill). Melt the butter to a 12-inch cast iron skillet. Add the cake cubes and cook, turning often until all sides are toasted. Remove the skillet from the heat.

    3.

    Sprinkle the berries over the cake cubes, then sprinkle the candies over the top. Cover the skillet with foil and allow to sit until the berries are warm and the chocolate is melting, about 5 to 10 minutes.