Dutch Oven Pineapple Upside Down Cake
This Campfire Dutch Oven Pineapple Upside Down Cake bakes beautifully over campfire coals and makes a delicious dessert alternative to the usual campfire s'mores.
Servings 10
Calories 448kcal
Ingredients
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- ½ cup thick plain Greek yogurt
- ¼ cup pineapple juice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoon light brown sugar
- 1 ½ teaspoon ground cinnamon
- 7 pineapple rings canned or fresh
- 21 maraschino cherries
Instructions
- In a fire ring or other fire-safe container add 20 charcoal briquettes.
- Light the briquettes and allow to heat up for approximately 20-30 minutes.
- In a large mixing bowl, whisk together granulated sugar and olive oil until whipped and smooth.
- Whisk in yogurt, pineapple juice, eggs and vanilla extract.
- Whisk flour, baking powder and salt into egg mixture until smooth and combined.
- Line the bottom and sides of your 10-inch cast iron Dutch oven with aluminum foil. This is optional, but makes cleanup much easier.
- Place one layer, evenly spaced on the bottom of your Dutch oven with 7 pineapple rings.
- Place a maraschino cherries into the center of each pineapple ring and into any empty spaces on the bottom of your Dutch oven.
- Sprinkle brown sugar and cinnamon evenly over the pineapple and cherries.
- In a fire ring or fire safe pan, place 12 of the hot charcoal briquettes. Place Dutch oven over the hot briquettes.
- Pour cake batter evenly over the pineapple slices and place lid over Dutch oven.
- Place 8 remaining hot charcoal briquettes evenly on top of the lid of your Dutch oven and bake until cake is done, approximately 30 minutes.
- Remove Dutch oven from heat and remove lid. Let cake cool for 15-20 minutes.
- Place a serving plate over Dutch oven, right side down.
- Very carefully flip the dutch oven over, using oven mitts because the pot is still hot, so that the upside down Dutch oven is resting over the plate.
- Carefully place the plate on a table and slowly remove dutch oven, making sure the cake remains on the plate.
- Carefully peel the foil off the cake.
- Serve warm or room temperature.
Notes
Box mix hack: You can also use a box mix for vanilla cake instead of making a cake from scratch. Instead of using water in the cake mix, use pineapple juice instead.
Bake at home: You can also bake this cake at home in a cast iron skillet at 350ºF for 30 minutes.
TO STORE: Store any leftover cake in an airtight container and refrigerate (or place in a cooler) for up to 4 days.
TO FREEZE: If you are home, you can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1slice | Calories: 448kcal | Carbohydrates: 66g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 78mg | Sodium: 101mg | Fiber: 3g | Sugar: 42g
