Cooking Basics
Backpacking Food
Dutch Oven
Planning Camp Menus

Pineapple Upside Down Cake

By Jon Zeh

In the world of scouting, there are many traditions and one of the most favorite traditions is the Pineapple Upside Down Cake. Dick Forehand, past Assistant Scoutmaster and Master Outdoor Chief handed down the Pineapple Upside Down Cake torch to me. Now it is my turn to pass on the torch. My limited culinary experience has taught me that there is no substitute for quality ingredients. Therefore, I have listed the brand names of most of the ingredients that I use.

Ingredients:
1 box: Pillsbury Yellow Cake Mix with Pudding in the mix
1 can: Dole Pineapple Slices in syrup
1/2 Box: C & H Brown sugar
1 Small Jar: Maraschino Cherries (Optional)
1 Cube: Challenge Butter

Cookware:
12 inch Dutch Oven

Instructions:

1. Start the briquets. I use Kingsford because they last longer. Also stay away from the self-starting types - they burn to fast.

2. Place two layers of aluminum foil in the dutch oven. Make sure that it overhangs the oven's rim by at least 4 inches. You will use this extra foil as a handle when the cake is done. Use heavy-duty foil about 18 inches wide.

3. When the briquets are ready, place about 5 or 6 briquets under the oven and 12 to 16 briquets on the oven's lid. Preheat oven.

Note: The amount of briquets that you will use varies depending on the ambient air temperature. Also, be extremely careful that you do not place too many briquets under the oven as this will cause the bottom of the cake to burn. Most of the heat should be from the oven's lid.