This is a camping treat. Make it in a Dutch oven. Serve it in bowls, topped with whipped cream or vanilla ice cream. Dad, actually. 28 charcoal briquets 2 cans fruit pie filling (cherry and blueberry are especially good, but apple and peach are also very good) 1 box yellow cake mix 1 stick (1/2 C.) butter or margarine, chilled Light the charcoal and let it burn until the flame goes out and all briquets have an even coating of grey ash. While the charcoal is warming up: Lightly grease the bottom and sides of a 12-inch Dutch oven. Pour in the two cans of pie filling. Sprinkle dry cake mix evenly over the filling. DO NOT STIR IT INTO THE FILLING. Dot the top with slices of butter or margarine. Use the whole stick. Put the lid on the Dutch oven. On dry ground, cleared of any burnable material, space 12 briquets evenly in a 12-inch circle. Set the Dutch oven on top of the briquets. Space the other 16 briquets evenly on the lid. Rotate the Dutch oven and the lid occasionally, so that hot spots don't scorch the dump cake. Let bake for about 40 minutes or until the cake mix starts browning. Serve with a large spoon. Variation #1: Use 1 can of cherry pie filling and 1 can of crushed pineapple. Mix them lightly before sprinkling the cake mix on top. (Somebody told me that the crushed pineapple goes well with peaches, too.) Variation #2: Use chocolate cake mix or devil's food cake mix with the cherry filling. It's a Black Forest dump cake!