1 box yellow cake mix
3 eggs
1/3 cup vegetable oil
1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapple rings (10 slices), in pineapple juice
10 maraschino cherries or raspberries (optional)
Directions:
Preheat a 12" Dutch oven with about 8 coals underneath and 18 on top.
In a mixing bowl or gallon-size storage bag, combine dry cake mix, eggs, oil and pineapple juice. Stir until lumps are gone. If more liquid is needed, use a bit of the cherry juice. Set aside.
Melt butter and brown sugar in preheated Dutch oven, stirring until sugar is dissolved. Place the pineapple rings evenly in the oven. Place a cherry inside each ring. Pour cake batter evenly over the rings. Return heated lid to the oven and bake about 35 minutes or until the cake is done in the center. The cake will shrink away from the sides a bit when done.
Remove the lid and invert the cake onto a serving dish.
http://www.dutchovenmania.com/pineapple-upside-down-cake.html
I tried this recipe with a small variation: I didn't use oil. I used 1/2 cup butter instead. The flavor was perfect and the cake flipped upside down without a problem. It tasted great with homemade whipped cream on top!
ReplyDeleteLoved this recipe! Simple, easy and quick. I liked how you added the pineapple juice to the cake mix. It turned out delicious! I will definitely make this again.
ReplyDeleteThis recipe was a crowd pleaser. I ended up making it in class and again for my family. I used a little extra butter on the bottom and the cake came out clean and easy.
ReplyDeleteI made this recipe and it was super good! I overcooked the bottom a little so make sure to not overcook it. But it was a hit! Make sure when you flip it over you have a plate that is the same size as the dutch oven so that it doesn't collapse when you flip it over
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