posted Apr 27, 2018, 12:02 PM by Webmaster Troop1018
[
updated Oct 23, 2019, 12:44 PM
]
Equipment
- 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
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Ingredients
Qty
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Item |
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
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1
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Cups (1 stick) of butter
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1 ½
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Cups of brown sugar
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1 |
10 oz. jar maraschino cherries, drained |
2
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Boxes of 15.25oz Betty Crocker Super Moist Yellow Mix
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6
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Eggs
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⅔ |
Cup sunflower oil |
Steps
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). |
3.
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Cut off thin slivers of the butter and arrange in the bottom of the Dutch Oven (see Figure 2).
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4.
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Sprinkle the brown sugar over the butter and cover evenly (see Figure 3).
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5.
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Arrange the pineapple over the brown sugar. A sample pattern is shown in Figure 4.
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6.
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In a large mixing bowl, whisk the eggs and the oil together.
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7.
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Add the cake mix and pineapple juice and stir well until smooth.
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8.
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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.
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9. |
Heat until the butter melts.
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10.
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Once the butter has melted, pour the cake batter into the Dutch Oven (see Figure 5).
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11.
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Place the lid on the Dutch Oven.
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12.
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Move 19 of the briquettes from under the Dutch Oven, and place them on top of the lid. There should be 9 remaining below.
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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.
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14. |
Remove the Dutch Oven from the coals, set the lid on the stand and allow to cool for 10 minutes.
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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.
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16. |
Gently slide the oven up and off the the lid (the lid will serve as a platter).
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17. |
Very carefully, remove the parchment paper (should look like Figure 6).
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18. |
Serve.
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Pictures
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
By Barry Dresdner
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