Dutch Oven Danish Cake



  • 3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable shortening
  • 1 3/4 cups granulated sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 5 large egg whites
  • 4 3/4 ounces dessert (strawberry-flavored Danish, mix, such as Junket Danish Dessert)
  • 2 cups confectioners' sugar
  • 16 ounces cool whip
  • 8 ounces cream cheese
  • 1 pound strawberries (fresh)
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    1. Grease 2 (12-inch) cast iron camp Dutch ovens (ovens with flat lids).
    2. Make the cake: Sift and measure the flour into a medium bowl. Add the baking powder and salt and sift again. In a large bowl, beat the shortening. Gradually add the granulated sugar and beat until fluffy. Add the flour mixture to the shortening mixture alternately with the milk and extracts. Beat until blended after each addition.
    3. In another large bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the batter until no white streaks remain. Divide the batter between the prepared Dutch ovens and bake with 8 coals evenly arranged underneath each oven and 17 coals on top of the lids of each oven. Cook until a wooden pick inserted into the center of each comes out clean, 25-30 minutes.
    4. Make the topping: While the cakes cool, make the Danish dessert following the package directions for the pie glaze.
    5. Flip the cakes out of the Dutch ovens onto their lids. Stir together 1 cup of the confectioners' sugar with the Cool Whip. In a separate bowl, beat together the remaining 1 cup confectioners' sugar and the cream cheese. Combine the cream cheese and Cool Whip mixtures. Spread about half the Cool Whip mixture on the top of one of the cakes. Arrange half the strawberries on top. Place the other cake layer on top and spread the remaining Cool Whip mixture of the cake layer. Arrange the remaining strawberries attractively over the topping and spread the Danish dessert over the strawberries.
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    NutritionView More

    Sodium18% DV440mg
    Fat42% DV27g
    Protein18% DV9g
    Carbs33% DV99g
    Fiber8% DV2g
    Calories670Calories from Fat240
    Total Fat27g42%
    Saturated Fat12g60%
    Trans Fat2g
    Calories from Fat240
    Total Carbohydrate99g33%
    Dietary Fiber2g8%
    Vitamin A6%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.