Dutchovenpineappleupsidedowncake Recipes

DUTCH OVEN PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven according to instructions on cake mix.
• Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter.
• Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring.
• Prepare the cake mix by mixing the mix, water, oil and eggs together, substitute some of the pineapple juice for some of the liquid in the directions. (NOTE: make sure to check the back of the cake mix box, you want to prepare the cake per the instructions on the back and it may vary depending on the type of mix you get).
• Pour the batter over the pineapple layer in dutch oven.
• Bake as directed by the cake mix directions. Note: You may have to cook it for longer - test the middle with a clean knife, this really varies - sometimes even doubling the cooking time.
• Cool for 10 minutes, then carefully turn out onto a plate.
• NOTE: Do not let the cake cool too much or it will be stuck to the pan.

PINEAPPLE UPSIDE-DOWN RUM CAKE

Steps:

• Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
• In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
• Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
• Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.