Instructions:

1. In a fire ring or other fire-safe container add:
• 20 charcoal briquettes
2. Light the briquettes and allow to heat up for approximately 20-30 minutes.
3. Line the bottom and sides of your 10-inch cast iron dutch oven with aluminum foil.
4. Reserve 1/2 cup of juice from:
• 20 oz pineapple slices, canned
5. Place one layer, evenly spaced on the bottom of your dutch oven 7 pineapple rings.
6. Place in the center of each pineapple ring and in any empty spaces on the bottom of your dutch oven:
• 21 maraschino cherries
7. Sprinkle evenly over the fruit:
• ¹/₂ cup brown sugar, light
• 1 ¹/₂ tsp cinnamon, ground
8. In a mixing bowl, add 1/2 cup reserved juice and mix together until clumps are gone:
• ¹/₂ cup water , *
• ¹/₃ cup vegetable oil , *
• 3 eggs, large , *
9. Pour cake batter evenly over fruit in the dutch oven.
10. Place the lid on your dutch oven.
11. In a fire ring or fire safe pan, place 12 of the hot charcoal briquettes.
12. Place dutch oven over the hot briquettes.
13. Place evenly on top of the lid of your dutch oven the 8 remaining hot charcoal briquettes.
14. Cook for 30-35 minutes.
15. Remove briquettes and allow the cake to cool for 15 minutes.
16. Remove the lid of your dutch oven and place a serving plate over it, right side down.
17. Carefully flip the dutch oven over, using oven mitts if the pot is still hot, so that the upside down dutch oven is resting over the plate.
18. Carefully place the plate on a table and slowly remove dutch oven, making sure the cake remains on the plate.
19. Carefully peel the foil off the cake.
20. Serve warm or room temperature.