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Dutch Oven Pineapple Upside-Down Cake

posted Apr 27, 2018, 12:02 PM by Webmaster Troop1018   [ updated Oct 23, 2019, 12:44 PM ]
  • 14” cast iron Dutch Oven
  • Dutch Oven lid lifter
  • Dutch Oven lid stand
  • Dutch Oven parchment paper
  • Heavy duty oven mitts
  • Bag of Charcoal
  • Chimney
  • Large mixing bowl
  • Large mixing spoon
  • Whisk
  • Dish towels


1 20 oz. can of pineapple slices in juice (keep the juice)
2 8 oz. cans crushed pineapple in juice (keep the juice)
 2 Cups of pineapple juice from above
Cups (1 stick) of butter
1 ½
Cups of brown sugar
1 10 oz. jar maraschino cherries, drained
Boxes of 15.25oz Betty Crocker Super Moist Yellow Mix
Cup sunflower oil


1. Add at least 40-50 charcoal briquettes to the chimney and begin heating.
2. Line a 14 inch Dutch Oven with parchment paper (see Figure 1).
Cut off thin slivers of the butter and arrange in the bottom of the Dutch Oven (see Figure 2).
Sprinkle the brown sugar over the butter and cover evenly (see Figure 3).
Arrange the pineapple over the brown sugar.  A sample pattern is shown in Figure 4.
In a large mixing bowl, whisk the eggs and the oil together.
Add the cake mix and pineapple juice and stir well until smooth.
Arrange 28 of the heated briquettes in a fire ring or on a steel Dutch Oven table, then set the the Dutch Oven (without the batter) on top of the coals.
 9. Heat until the butter melts.
Once the butter has melted, pour the cake batter into the Dutch Oven (see Figure 5).
Place the lid on the Dutch Oven.
Move 19 of the briquettes from under the Dutch Oven, and place them on top of the lid.  There should be 9 remaining below.
 13. Bake for 60 minutes (adding new briquettes as needed) or until the the cake's color is a golden brown.  A knife inserted into the cake should come out clean.
 14. Remove the Dutch Oven from the coals, set the lid on the stand and allow to cool for 10 minutes.
 15. Place the lid back on, and using the heavy oven mitts, flip the Dutch Oven so that the cake settles on the lid.  Carefully set the Dutch Oven upside-down onto some towels configured to allow the handle of the lid to sit between the towels keeping the oven level.
 16. Gently slide the oven up and off the the lid (the lid will serve as a platter).
17. Very carefully, remove the parchment paper (should look like Figure 6).
 18. Serve.


Figure 1 - Dutch Oven Lined with Parchment Paper

Figure 2 - Butter Arranged on the Bottom

Figure 3 - Brown Sugar Covering Butter

Figure 4 - Arranged Pineapple Slices and Cherries

Figure 5 - Batter is Added

Figure 6 - After Baking

By Barry Dresdner