By Gerry & Chauna Duffin, authors of “Dutch Oven Resource”
(Published Sept., 2002, in Utah Outdoors magazine)
29-ounce can cherry pie filling
1 Devil’s food cake mix
12 to 16 ounces cream soda or lemon-lime soda
In a large bowl, empty contents of cake mix. Pout soda into a cake mix a little at a time, stirring after each addition until it reaches cake batter consistency. Lightly spray Dutch oven with non-stick oil. Empty pie filling into oven. Distribute evenly with a spatula.
Gently pour batter over pie filling. Spread evenly. Bake on medium/low heat for 30-35 minutes. Cool. Spread whipped topping over surface and serve. Serves 12-15.