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Camp Pineapple Upside-Down Cake Recipe

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This Camp Pineapple Upside-Down Cake is a delightful, caramel-rich dessert perfect for outdoor cooking. Prepared in a cast iron Dutch oven over hot coals, it features a moist yellow cake infused with pineapple juice, topped with caramelized brown sugar, butter, pineapple rings, and a splash of rum for extra depth. The unique campfire cooking method imparts a rustic flavor, making it a perfect treat for camping trips or backyard fire pits.

Ingredients

Fruit and Caramel Topping

  • 1 can of sliced pineapple rings
  • 1/2 cup of pineapple juice reserved from the can of pineapple rings
  • 1 stick (1/2 cup) of unsalted butter
  • 1 1/2 cups of brown sugar
  • 3 oz of rum

Cake Batter

  • 1 18-oz box of yellow cake mix
  • Water, vegetable oil, and eggs as required by the cake mix instructions
  • 1/2 cup of pineapple juice reserved from the can of pineapple rings (to add to batter)

Instructions

  1. Prepare the Coals: Heat your campfire coals until hot, then place about 15 coals on the bottom of your fire pit to create an even heat source for cooking.
  2. Line Dutch Oven: Line a cast iron Dutch oven with foil to prevent sticking and ease cleanup after baking.
  3. Make Cake Batter: Prepare the yellow cake mix according to the package instructions, using the specified amounts of water, vegetable oil, and eggs. Add 1/2 cup of reserved pineapple juice to the batter and mix thoroughly to combine the flavors.
  4. Create Caramel Base: Place the foil-lined Dutch oven over the hot coals and add the butter and brown sugar. Stir occasionally as the mixture melts and cooks until it becomes a bubbly, thick caramel. Be careful not to let it get too dark or it will burn.
  5. Add Rum and Pineapple: Stir in the rum carefully into the caramel, then arrange the pineapple rings evenly over the caramel layer in the Dutch oven.
  6. Pour Batter and Cover: Pour the prepared cake batter gently over the pineapple rings and caramel, then cover the Dutch oven with its lid.
  7. Cook the Cake: Place about 15 hot coals on top of the Dutch oven lid to provide even heat from above. Let the cake bake for 15 to 20 minutes.
  8. Check doneness: After 15 minutes, insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is done; if not, cook a few minutes longer, checking periodically.
  9. Invert and Serve: Use a large plate or platter to cover the Dutch oven, then carefully invert the cake onto the plate. Remove the foil from the top of the cake, slice, and serve the warm, delicious pineapple upside-down cake.

Notes

  • Keep a close eye on the caramel mixture to prevent burning; it should be thick and bubbly but not too dark.
  • If you do not have a Dutch oven, this cake can be adapted for oven baking, but the rustic campfire flavor will be missed.
  • Adjust the number of coals based on temperature and weather conditions to ensure even cooking.
  • Use fresh pineapple juice from the can to enhance the pineapple flavor in both the cake and the topping.
  • The addition of rum adds flavor and moisture but can be omitted for alcohol-free versions.

Find it online: https://simpleplatter.com/camp-pineapple-upside-down-cake-recipe/