This cake is probably the most cooked recipe in the Dutch oven. To make clean-up easy...I do line my Dutch oven with foil. Now I know, alot of Dutch oven purest will say "the old timers never used foil"... My feeling is, if it was available, they would.

Pineapple Upside Down Cake

4 Tbs. butter
1 cup brown sugar
1 yellow cake mix
1 cup pineapple juice
8 pineapple rings
1/3 cup water
8 maraschino cherries
3 eggs
1/3 cup oil

Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve into the butter.

Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.

Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.

Bake: Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or until top of cake springs back when touched.

Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next, (If not using foil.) run a rubber spatula around the inside edge of the oven to loosen the cake.

To turn the cake out, there are many different ways...I have a plate that is just a little smaller than the diameter of the Dutch oven. Place the plate on the cake, using gloved hands place one hand on the plate and the other hand under the oven and carefully lift and flip the oven over so the cake rest on the plate, tap the bottom and sides of the oven lightly with your hand to insure the cake is on the plate. Then lift the oven. Slowly remove the foil from the cake. The cake will be resting on the plate. Allow cake to cool slightly before service.

Serve with vanilla ice cream or whipped cream as topping.

Enjoy!
Cowboy Cook / Will Mclaughlin
www.thatsgoodcooking.com