Dutch Oven Camping

 

Pineapple Upside Down Cake Ingredients:   3 tablespoons butter 3 eggs 1 cup light brown sugar 1 ½ cups white sugar 7 slices canned pineapple ½ cup pineapple juice reserved 1 teaspoon vanilla 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder 1/4 teaspoon salt 7 candied cherries 10 - 12 pecan halves (optional) 1/4 cup raisins (optional, but makes a prettier and tastier cake) Measurement Conversion Calculator Click here Steps: Preheat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet over low heat. Sprinkle the brown sugar over the butter. Remove from heat. Arrange the pineapple rings in the skillet, cutting a few in half, if necessary, to fit all the rings in the pan. Place candied cherries in the center of each pineapple ring. Place the pecan halves and raisins, if desired, between pineapple rings. In a mixing bowl, beat the eggs. Stir in the sugar. Add the vanilla and reserved pineapple juice and blend well. In a separate bowl or on parchment paper, combine the flour, baking powder, and salt. Add the dry ingredients to the egg mixture and blend. Pour batter over brown sugar and pineapple rings in the skillet. Bake for 45 minutes, or until nicely brown. Invert onto a serving plate while warm.