Pineapple Upside Down Cake Recipe

This Recipe is meant for Scouts BSA.

1 yellow cake mix
3 eggs
1/3 cup oil
1 20-ounce can pineapple slices
2 tablespoons butter
3/4 cup brown sugar
12 maraschino cherries

dessert

In a large bowl, blend the dry cake mix, eggs, oil, and juice from the pineapples instead of a cup of water.
Warm the dutch oven over a few coals.
Melt the butter in the dutch oven.
Remove the dutch oven from the coals.
Swirl the butter around to coat the entire bottom and at least an inch or so up the sides of the dutch oven.
Sprinkle the brown sugar evenly over the melted butter.
Lay eight pineapple slices in a circle with a ninth slice in the center.
Place a maraschino cherry inside the hole of each pineapple slice.
Pour the cake batter over the pineapple slices in a large circle, ensuring it fills out to the edges.
Bake at about 350 degrees for about 40 minutes.
The cake is done if a toothpick inserted into cake comes out clean. Bake longer as needed.
When finished, remove the dutch oven from the heat and let the cake cool for 5 to 10 minutes.
Open the dutch oven and lay an 11-inch dinner plate upside down on the cake.
Holding the plate in place with one hand, and the dutch oven with the other, flip the whole thing upside down. Lift the dutch oven leaving the cake on the plate.

Options: Go ahead and place more cherries in the spaces between the pineapple slices if you want more color and flavor.

Serves 8-12.


Ray M. made this cake!