Perfect as a dessert or snack this Dutch oven upside-down cake is quick and easy to make yet eye-catching and delicious. Rich caramel sauce balances bright pineapple and a light cake. This cake goes great with a serving of fresh whipping cream.
The key is setting up the caramel, pineapple, and cherries on the base of the Dutch oven before gently adding the cake batter. This can also be tweaked by adding liquor for some additional flavor. Make sure you use care when working with the hot Dutch oven and caramel sauce.
If you have a new Dutch oven you may want to wait until it has a slightly stronger seasoning layer. The pineapple can be a little harsh and strip the patina. It is however an easy recipe to bake with a standard charcoal briquette set-up.
Dutch Oven Upside Down Pineapple Cake Recipe
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 10 ounces sliced pineapple
- Maraschino cherries halved
- 1 box yellow cake or vanilla cake mix (plus the required ingredients to make it)
- 1 10 inch Dutch oven
- Preheat the Dutch oven to 325 degrees F (107 degrees C).
- In the Dutch oven melt the butter then add the brown sugar; mix to combine.
- On the bottom of the Dutch oven add a layer of pineapple rings then place the maraschino cherries in the pineapple ring holes.
- Make the cake mix as per the packet instructions then pour evenly over the pineapple rings.
- Bake in the Dutch oven at 325 degrees F (107 degrees C) until the surface of the cake springs back and a knife inserted comes out clean. Rest for 5 minutes.
- To flip the pineapple cake place a chopping board or plate over the Dutch oven. Using gloves, turn the Dutch oven upside down; the cake can fall onto the chopping board. If any of the fruit sticks, gently remove and reposition it back to its original spot on the cake. Serve slices while still warm.