Pineapple Upside-down Cake
1 can pineapple rings (drained, retain juice), 2 cans crushed pineapple (drained, retain juice), 1 jar maraschino cherries, 1 box spice or pineapple cake mix and associated ingredients (according to box's instructions, cinnamon, 1/2 stick butter or margarine, approx. 1-1/2 cups brown sugar)
large Dutch Oven, mixing bowl, and spoon
Melt the butter in the bottom of the oven over medium heat. Add brown sugar and continue heating until sugar melts and forms thin paste with butter. Line the bottom of the oven with pineapple rings in the sugar glaze. Place a cherry in the center of each ring. Add the crushed pineapple on top of the rings, press it down with the back of a spoon, but DO NOT STIR. Mix the cake mix according to directions on the box. Pour the cake mix evenly over the pineapple mixture. Place the dutch oven on top of 14-16 briquets, and add 16-18 to the top of the oven. Bake until a knife inserted into the center of the cake is pulled out clean. Let cool for 5-10 minutes, then use a knife to release the edges of the cake from the oven. GENTLY turn the oven upside-down over a large plate or serving platter. The cake should drop out, leaving the pineapples on top! Stray garnish can be replaced with a spatula.
Too much heat on the bottom will dry out the pineapple glaze and garnish, so be careful how much heat is under the oven. Check it after about 30 minutes, then every 5-10 minutes after that for doneness.
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