Dutch oven pineapple upside down cake

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This topic contains 1 reply, has 1 voice, and was last updated by  Larry 4 years, 4 months ago.

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    Going to have to give this one a try!

    Pineapple upside-down Dutch oven cake

    1/3 cup butter

    1 teaspoon vanilla (vanilla powder works great, and keeps longer)

    1¼ cups flour

    1 cup sugar

    1½ low-sodium baking powder

    2/3 cup powdered milk

    1 egg (fresh or powdered)

    2 tablespoons butter, for greasing

    1 small can pineapple rings

    1/2 cup brown sugar

    1 cup water

    At home: Cut butter and vanilla into flour, then mix with all dry ingredients in zipper lock bag.

    In camp: start coals and get oven hot. Grease pan. Put pineapple rings on bottom. Sprinkle with brown sugar. Add water to mix in zipper lock bag and squeeze to mix. Add fresh egg if you haven’t used powdered. Squeeze into cake pan, over pineapple. Bake about 30-40 minutes, checking occasionally but not too often. If you smell it, it’s probably done. Check with straw or grass stem stuck into center. Remove from heat, cool 5 minutes. Turn out onto a large piece of aluminum foil to serve. Serves 8.



    We’ve actually tried this recipe before on our last camping trip. 1 suggestion, make that 1/2 cup of butter! I’m a subscriber to the philosophy that you can’t have too much butter!

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