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Pineapple Upside-Down Cake  
By Dian Thomas

This is my signature recipe. I have demonstrated it on television many times.

2 tablespoons butter or margarine, melted
1 (16-ounce) can pineapple slices, drained
1 (8-ounce) jar maraschino cherries
1/2 cup brown sugar
1 (18.25-ounce) box yellow cake mix, prepared
according to package directions

Dutch Oven
Line the bottom of a 12-inch Dutch oven with heavy-duty aluminum foil. Add butter or margarine and arrange pineapple slices on top. Set a maraschino cherry in the center of each pineapple slice, and sprinkle brown sugar evenly over the fruit. Pour prepared cake batter on top of the fruit.

Place the Dutch oven over 9 hot coals. Cover with Dutch
oven lid and place 15 hot coals on the top. Bake, covered, for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Lift the cake out of the Dutch oven using the aluminum foil lining and set it on the table. Cover the top with aluminum foil, and tuck the edges underneath the cake. Cool for 10 minutes; turn upside down and peel away the foil.
Serves 10 to 12.

 

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