Cabin Recipes


This is the place for sharing recipes.  A cabin meal is by necessity quick, cheap, easy; bowl-, pan- and utensil-light, but most of all, good.

I'll start this off by sharing the recipe for one of the best dump cakes I've ever had.  You'll note it has no shortening.    I got this recipe from a woman named Georgia.  Wish I could remember her last name so I could give her credit, but I think she got it from someone else, anyway.  I've seen variations of it in many church cookbooks, so I'm not giving away secrets here.
 The frosting I use is my own quick and easy adaptation of a cream cheese frosting--and it is easily the best Cream Cheese Frosting in the World.  (Yes, the World.)   So here it is:

Georgia's Fruit Cocktail Cake

1 1/2 cups sugar (or 1 cup Splenda, 1/2 cup sugar)
2 eggs
2 cups flour
1 1/2 tsp soda,  1 tsp vanilla,  1/2 tsp salt
1 large can Fruit Cocktail, juice and all
A handful of crushed walnuts (optional)
( My Own Variation:  2 reg. Cans crushed pineapple, juice and all,  w/ 1 jar maraschino cherries, drained and chopped.  Add 1/4 cup sugar or Splenda if pineapple is naturally sweetened)

Mix all ingredients together until well blended, but don't beat.    Pour into greased (or vegetable-sprayed) and floured 9X13 pan and bake at 350 degrees for 30-40 minutes.  (If you use a dark pan, start checking at 30 minutes.)   Cool to room temp before frosting.  Then frost with the Best Cream Cheese Frosting in the World.  (Recipe below)  That's it.

And here's a thought. . . before you go throwing that cherry juice away,  you could use it instead of lemon juice  to thin the frosting.  Unless you missed the part about "drained" cherries, and just threw the whole thing into the cake batter.  It's okay.  Maybe it'll even make it better.  It's just that with the cherry juice, the frosting will be PINK.  But if you don't LIKE pink frosting. . .

(This is why I don't write cookbooks.)

Mona's Cream Cheese Frosting


·        1 box Jiffy White Frosting Mix  (HAS to be Jiffy.  Not because they're paying me to say that.  They're not.  It HAS to be Jiffy because it wouldn't be the Best Cream Cheese Frosting in the World otherwise.)

·        1 8-ounce pkg Cream cheese, softened (use light or low calorie, if preferred.  It doesn't seem to matter.)

·        1/2 stick butter or margarine, softened

·        1 tsp vanilla

·        juice of a lemon or orange to thin.

·        Finely ground walnuts to sprinkle on top (optional)


Beat first four ingredients with electric beater until fluffy, adding juice sparingly in order to keep it fluffy.   Spread on cake.    Refrigerate.  Enjoy
Got this recipe from Kim C.  She didn't give it a name so I'll just call it:
Cherry Pineapple Dump Cake
2 cans of pie filling (I usually use cherry)
1 large can crushed pineapple undrained
1 box Jiffy cake mix (white/yellow)
1 stick margarine
9 X 13 pan
Mix pie filling and and pineapple together
Sprinkle dry cake mix over mixture
Top with sliced margarine
Bake at 350 for 40 45 mins (until golden brown)
I mix everything in the baking dish.
No clean up except for the spoon.
Very easy and really good.
I hope you enjoy it.
Thanks, Kim!
pastriesline.jpg pastriesline.jpg
 My neighbor gave me some beautiful zucchinis this summer because she knows I'll make zucchini bread, and she knows I'll give her some for her freezer.  I decided to look for a new recipe this year, just to be different, and I found this recipe at Allrecipes.  I found similar variations everywhere, so I know it's popular!  Easy, and, boy is it good!
Zucchini-Pineapple Bread
4 eggs
1 1/2 c. sugar(or 3/4 c white & 3/4 c brown)
2 tsp. vanilla
1 c vegetable oil
1 1/2 tsp. ground cinnamon
3/4 tsp ground nutmeg (I don't use this)
1 8 oz can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
Combine flour, baking powder, baking soda and salt.
In a large bowl, mix oil, eggs, vanilla, sugar(s), cinnamon and nutmeg.  Blend in pineapple and zucchini.  Stir flour mixture into zucchini mixture.  Pour batter into two greased and floured 9x5 inch loaf pans.
Bake at 350 degrees F for 45 minutes to one hour.  Test with toothpick, then cool on wire racks.  Freezes very well.  Wrap with plastic wrap first, then double-wrap with foil or place in freezer bags, squeezing out the air before closing.    Enjoy!



Want to share your recipes?  We would love to add them to our files, but remember that we'll be making them in our cabins, and our cabins are often out in the boonies.  The least complicated the better, with readily available ingredients and the minimum number of pots and pans, please!

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