I've been using a 12" outback oven for years for groups of six or more, ever since I saw it written up in Backpacker. I find a dragonfly stove works best for the slow bake, other stoves have scorched.
Even so foods forgiving of high heat on the bottom do best for me. I really bake only 4 dishes.
1) Pesto pizza - grocery store pizza mix, a little oil, half a costco pesto jar of fresh pesto, and a package of grocery store shredded mozerella. Bake on high until the cheese is brown. This is the kids favorite. For adults I add various sliced garlic, onions, dried tomatoes, dried eggplant, etc. Worth every bit of the weight.
2) Corn bread, any good corn bread recipe with stone ground corn meal works well. 2 fresh eggs are needed. Good with any sort of stew, or creamed chipped beef over it.
3) Plum or peach upside down cake. This is my favorite for birthday celebration or last day of a long trip. I use home dried plums or peaches, soaked to rehydrate (the recipe doesn't work if they aren't rehydrated!) This is from Moosewood deserts cookbook and is even better with fresh fruit, but dry is good. Arrange fruit on the bottom of pan. Pour over 1/2 cup melted butter and 1/2 cup sugar. Make the batter: 1/2 C butter (oil works fine) 3/4 C sugar, 2 eggs,1/4 C yogurt (I use powdered milk and water) 1C flour, 1/4 C corn meal, 1 1/2 tsp baking powder, 1/2 tsp cinnimon, 1/2 tsp salt. Pour over the sugared fruit. Bake at "350" for 30-35 minutes. This is really good and the fruit on the bottom tends to prevent burning.
4) And last I use store bought refrigerator cookies and bisquits and cresent rolls.
Not really light weight, but delicious fare.
In the old days I'd carry a pot with a lid that would invert, and build a hot little wood fire on the top of the pot and bake cornbread. Lived on that hiking before I could afford a stove.