Cindi's Pineapple Upside Down Cake

Serves: 6
Total Calories: 95


1 (8-ounce) can pineapple slice (rings) drain and reserve juice
1 yellow (lemon) cake mix
2 tablespoons butter or margarine
1/3 cup brown sugar
maraschino cherry


Mix the cake mix according to package directions. Substitute the pineapple juice for the liquid called for in the mix directions. If you don’t have enough juice, just add water to make up the difference.

While you’re making up the cake batter, set your 10-inch Dutch Oven in the firepan over 6-8 briquets and melt the margarine. When the margarine has melted, sprinkle in the brown sugar. Starting on the outside of the Dutch Oven, place the pineapple rings all the way around with one in the center. Place a maraschino cherry in the center of each pineapple ring. Pour the cake batter over the pineapple rings.

Bake for 25-30 minutes with 14-16 briquets on top and three underneath. At home bake in a 350°F oven for 25-30 minutes.

Invert Dutch Oven over a serving plate immediately after removing the charcoal. Let cool for 10 minutes then serve.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts

Nutritional Facts:

Serves: 6
Total Calories: 95
Calories from Fat: 33

This Cindi's Pineapple Upside Down Cake recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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