Pineapple Upside down cake--Dutch oven

PINEAPPLE UPSIDE DOWN CAKE

This my friends, is what the dutch oven is all about. or so I think so. My sister would claim it is cobbler, and Captain Jax would probably say it's that wonderful monkey bread. And I bet my dad would vote for chicken and rice.

But for me, it's all about pineapple upside down cake.


Here's all you'll need:

• oil
• pineapple cake mix (duncan hines--they make a lot of dairy free cake mixes!)
• brown sugar
• butter
• eggs
• pineapple rings
• maraschino cherries

Make your cake mix according to the directions. If you're lucky, you'll have a mixer to do this for you. If you're actually out camping, well. . .a wire whisk will have to suffice.

Get out as many of the lumps as possible, with that pathetic wire whisk. (note to self:mom needs a new whisk for Christmas)

Line your dutch oven with tinfoil, that super heavy stuff. You're going to be flipping this out of the oven remember. Then melt some butter in it (or melt the butter and pour it into it)

Sprinkle a good pile of brown sugar into the pan.

Line your pineapples up in the pan and place the cherries in the center of each ring. And wherever else you think would look good. :)

My sister in law LOVES these cherries, so we put a lot on for her, and then gave her the rest of the jar to finish off. She was a happy camper!

Pour your cake batter over everything. Cover with the lid and cook! Use 10-12 briquettes on the bottom, and 14-16 on the top for about 45 minutes.

Use some sort of mad skill (or 5 people) and manage to lift the cake out of the dutch oven AND flip it over (the lid can work nicely if you're camping)

Look at how pretty, and that warm pineapple is fantastic!


DUTCH OVEN PINEAPPLE UPSIDE DOWN CAKE
Posted at: http://recipesofacheapskate.blogspot.com

Topping:

• 4 Tbsp butter
• 1 cup brown sugar
• 8 pineapple rings
• 8 maraschino cherries

Cake batter:

• 1 yellow cake mix
• 1 cup pineapple juice
• 1/3 cup water
• 3 eggs
• 1/3 cup oil

Prepare cake topping. Melt butter and pour into your double lined with foil (IMPORTANT!) 12" dutch oven pan. Sprinkle the brown sugar over the butter. Carefully place the pineapple rings on the top of the brown sugar, 7 around the outside and 1 in the center. Place a cherry in the center of each one. Prepare the cake batter. In a mixing bowl combine everything and mix well. Spoon the batter carefully over the pineapple and spread it evenly to the edges. Bake in the a covered dutch oven using 10-12 briquettes on bottom, and 14-16 on top. Bake for 45 minutes or until top of cake springs back when touched. Let the cake cool for 10 minutes or so with the lid cracked. Next run a rubber spatula around the edges to loosen the pan. Lift the cake out by the tin foil VERY carefully . Place a plate on the cake and flip the cake over onto the plate. Allow it cool slightly before serving. It's good with vanilla ice cream or whipped cream.

Linked up at: Ingredient Spotlight at Eat At Home,