Ingredients
2 (21 ounce) cans peach pie filling
1 (15.25 ounce) package yellow cake mix
1 cup chopped pecans, divided
1/2 cup butter, cubed
2 cups toffee baking bits
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
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Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Line a 12-inch Dutch oven with parchment paper. Pour in peach filling; spread evenly. Sprinkle cake mix on top, followed by 1/2 cup pecans. Stir peach mixture briefly. Sprinkle butter cubes, the remaining 1/2 cup pecans, and toffee chips evenly over the peach mixture. Cover with lid. Carefully place medium-hot coals over and under the Dutch oven; cook until golden brown, 30 to 35 minutes.