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Dutch Oven Pineapple Upside Down Cake Recipe

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This recipe for Dutch Oven Pineapple Upside Down Cake, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim Keller
Added: Thursday, April 23, 2009


Serves 6 to 12
12" oven
Prepare and cook in 65 minutes

You will also need:
Aluminum Foil
Piece of heavy duty cardboard cut in a round to fit in the bottom of the dutch oven
Pair of heavy duty work gloves and hot pads

2 Tbsp margarine
1/2 cup brown sugar
1 can of pineapple rings
1 yellow cake mix
1 egg
oil and milk (only if required by cake mix)

Cover one side of round cardboard with aluminum foil and set aside.

Mix cake batter following directions on package, except only use one egg no matter how many the package specifies.
Heat oven, melt margarine and spread over the bottom of the oven.
Then sprinkle brown sugar evenly over margarine. Do not let the sugar get too hot or it will burn.
Place pineapple rings in oven.
Pour batter evenly over pineapple.
Bake on medium heat with 1/4 coals on bottom and 3/4 on top. Approximately 35 to 45 minutes til done.
Remove from heat when top of cake is golden brown and toothpick inserted in the center comes out clean.

It will take two people to get the cake onto the covered cardboard. Be very careful! The dutch oven is heavy and will be hot. Use gloves and hot pads and do not be in a hurry.

Place the cardboard on the top of the cake. While one person holds the cardboard against the cake, the other turns the dutch oven over and gives it a gentle shake. The cake should drop onto the cardboard, though this may take a little time. It will be ready to serve when cooled.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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