Pineapple Upside Down Cake in Dutch Oven
A rich and buttery pineapple upside down cake cooked in a dutch oven, perfect for campfire baking or rustic backyard desserts. Caramelized pineapple rings and cherries top a moist cake that's simple, nostalgic, and ideal for outdoor cooking.
Ingredients
Topping:
½ cup butter (or margarine)
1 ½ cups brown sugar
1 can (20 oz) pineapple rings, drained
Maraschino cherries (10–12)
Cake Batter:
1 box yellow or pineapple cake mix
1⅓ cups water
⅓ cup vegetable oil
3 large eggs
(Optional) Substitute up to ½ cup of the water with reserved pineapple juice
Instructions
- Preheat the dutch oven over coals or stovetop.
- Melt the butter in the bottom of the dutch oven.
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple rings on top of the sugar. Place one maraschino cherry in the center of each ring.
- In a bowl, mix cake batter according to the box instructions. Optionally, substitute some water with pineapple juice.
- Pour the batter gently over the pineapple layer.
- Place lid on the dutch oven. Arrange 8 coals under the base and 16–24 on the lid.
- Bake for 30–45 minutes, rotating every 15 minutes. Check for doneness with a knife or toothpick.
- Let cool for 10 minutes. Carefully invert onto a plate and serve warm.
Notes
- To prevent sticking, use parchment paper on the bottom or grease heavily.
- You can also use a homemade vanilla sponge instead of boxed mix.
- Use a meat thermometer for doneness: internal temp should be 200–210°F.