For one 10-12 inch Pineapple Upside Down Cake, you will need:
- 1/2 cup butter
- 2 cups brown sugar
- 20 ounces pineapple rings (1 large can) reserve juice
- 1 Yellow Cake Mix
- 3 Eggs* or as cake mix requires.
- 1/2 cup Vegetable Oil* or as cake mix requires.
- Water see directions for amount
Instructions
- Melt the stick of butter in the bottom of the Dutch oven, either by sitting it over coals or on top of a camp stove.When the butter is completely melted, throw in the brown sugar and stir until it begins to melt. It should be thick, but not clumpy.
- Set the pineapple rings in the bottom of the Dutch oven on top of the brown sugar mixture, reserving pineapple juice.
- Make cake following the directions on the box.Use the reserve pineapple juice in place of water. If you don't have enough (you probably won't, add just enough water to achieve the required amount.
- Carefully pour the cake batter over the pineapple and brown sugar mix.
- Put the lid on the Dutch oven.Put briquettes on top of and below your Dutch oven.On calm, moderately warm day with little or no wind, you will need about 12-14 briquettes on top and 9-10 on the bottom for a 10-inch Dutch oven.
- Bake the cake for about 30 minutes.DO NOT lift the lid to check it for at least the first 20 minutes or you will just let all the heat out.I usually check the cake the first time when I can smell it baking. It usually takes about 30-40 minutes, depending on outside conditions.The cake is done when it is bouncy to the touch. When the cake is done, remove it from the coals and remove the lid.
