Dan Miller's Upside Down Cake

Serves: 8
Total Calories: 77


1 can pineapple slice (rings) in juice, save juice
1/2 cup brown sugar, packed
1 box yellow (lemon) cake mix, Jiffy®
1 egg
1 cup milk
1/2 cup maraschino cherry
1 ounce cherry brandy


Line 10-inch Dutch with aluminum foil and grease the foil with Crisco® or a spray vegetable shortening

Arrange pineapple slices and cherries on bottom. Sprinkle brown sugar over slices and add a little juice and cherry brandy to make a thick syrup.

Mix cake mix as per instructions on box using egg and milk. Beat mixture and pour over pineapple/cherries.

Cover Dutch and bake at 350°F until cake is lightly browned on top. (5 or 6 briquets on bottom, 18-22 briquets on lid.) Approximately 45 minutes.

Remove from heat and allow to cool slightly before flipping onto serving plate. Remove foil while warm and slice.

Serving idea: Cook gets to drink leftover brandy! Double recipe for 12-inch Dutch).

Nutritional Facts:

Serves: 8
Total Calories: 77
Calories from Fat: 9

This Dan Miller's 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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