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Pineapple Pecan Upside-Down Cake
(12-inch Dutch oven)
1/2 cube butter or margarine
1/2 to 3/4 cup brown sugar
1 20-oz. Can pineapple slices (9 slices, save juice)
9 Maraschino cherry halves
1/2 cup pecan halves
1 cup chopped pecans
1 yellow cake mix
1/3 cup vegetable oil
1/2 to 1 cup cold water
Melt the butter in the bottom of the Dutch oven. Sprinkle brown sugar evenly over the butter. Place pineapple rings over the mixture and place a cherry half inside each pineapple ring. Place pecan halves among the pineapple rings.
Pour the pineapple juice (and cherry juice if desired) into a measuring cup and add enough water to make 1-1/4 cup. In a large bowl, combine the cake mix, oil, eggs, juice and water, and the chopped pecans. Stir for 3 minutes. Carefully spoon the mix evenly over the pineapple rings.
Bake at 350° (10-12 coals on bottom and 12-14 coals on top) for 30 to 45 minutes or until cake tests done. While still hot, turn cake out onto the lid or a board covered with tin foil.