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Dutch Oven Pineapple Upside-Down Cake

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World's best, easiest Pineapple Upside-down Cake - made in a Dutch oven! Recipe tested and approved by 1000+ happy campers! Bake up this nearly fool-proof recipe on your next camping trip - or in your own backyard.

Two girls looking across a wooden table to pineapple-upside-down cake in foreground.
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What's the Story Behind this Recipe?

By conservative estimates, I believe I have taught over 1,000 adolescents and teenagers (and more than a few grown women and men) how to make Dutch oven pineapple upside-down cake.

Nearly fool-proof and dependably crowd-pleasing, this Pineapple Upside-down Cake has been a camping staple in my family since before I can remember. So much so that my kids, their friends, my Girl Scouts, and a long string of Camp Counselors-in-Training have all come to expect it: they know that if I take them anywhere near a campfire, they will get pineapple upside-down cake.

Dutch Oven - Not Just Another Cooking Pot

Making this Pineapple Upside-down Cake really couldn't get much easier. However, before I outline the process, let's start with the most basic principle of Dutch oven cooking.

★ A Dutch oven is NOT just another a cooking pot! ★

When the lid is on, a Dutch oven is an Oven.

With a little practice, you can learn to regulate the temperature of your Dutch oven just as you do your home oven.

Cast Iron Dutch Oven in the sunshine
Always think of a Dutch oven as an "oven" instead of just a "pot"!

Essential Equipment for Dutch Oven Cooking

Dutch Oven

For outdoor cooking, you need a Dutch oven meant for camping - one with legs. 

  • Physical Features:
    When purchasing A Dutch oven for camping, make sure to get one with "feet." When cooking with briquettes or coals, it is essential that your oven sit above the coals, allowing for appropriate air-flow. You also want a lip around the lid's edge. (DO NOT purchase an oven with a rounded lid thinking you can just rest the coals on top. They will fall off.)
  • Size: At one time, I cooked for a family of seven, and a 12-inch oven was essential. Now, with only three to five of us on any given camping adventure, a 10-inch is more than enough. If you have a big family and healthy appetites, you may want to check into a 14-inch oven. Anyway way you go though, be sure and buy a quality product, because in the case of Dutch ovens, you definitely get what you pay for.

Also, at the risk of suffering the wrath of all that is holy in the camping and Dutch oven baking worlds, I have to admit that my favorite Dutch oven for baking is... (shhhh)... aluminum. Yep. There, I said it. I feel better now... I think.

I've cooked in a lot of Dutch ovens, and while you can't beat cast iron for giving you a perfect brown and sizzle, when it comes to delicate baking, I much prefer an aluminum Dutch oven. 

Using aluminum, I can regulate the temperature more accurately (this is, admittedly, a personal thing) and I feel like the baking process is "cleaner." As a bonus, it only weighs about a third of that of a similarly sized cast iron version.

Dutch Oven Lid Lifter

Dutch oven lid lifters are nifty little gadgets that came out when I was a kid. I remember when we got ours: my Dad thought it was absolutely the "cat's meow."

Not only does a lid lifter allow you to carry your (often very heavy) Dutch oven safely, but it holds the lid so steady that you can lift it to take a peak without getting ashes or disturbing your coal/briquette distribution. I won't cook with a Dutch oven without one. 

Camping Hack: If you don't have a lid-lifter, the claw end of a claw hammer works too. Slide the claw under the lid handle and use it for leverage, anchoring the claw against the lid to safely lift it. 

Heat Resistant Gloves

Because fire is hot.

Not Essential, but Nice to Have: 

How to Make the World's Easiest, Best Pineapple Upside-Down Cake

Step 1: Prepare Coals

When baking, I almost always use charcoal briquettes to heat my Dutch oven, as they allow me to regulate the internal temperature with greater accuracy. I have, on occasion, used coals from a campfire, and they work fine - you just need to attend to them more carefully when your cake is baking. 

How many briquettes do you need?

Prep about 25-30 charcoal briquettes. When baking in a Dutch oven (as opposed to roasting or simmering), you always want to have the bulk of the briquettes on the lid, with only about half to a third as many underneath. On calm, moderately warm day with little or no wind, you will need about 12-14 briquettes on top and 8-10 on the bottom for a 10-inch cast iron Dutch oven. This will give you an internal oven temperature of approximately 350°F (177°C). 

If the weather is chilly or windy, you may need to start another batch of coals once your cake is baking. That way, you'll have some to add if the coals you are using burn down too quickly before your cake is fully baked. 

Step 2: Line the Dutch Oven

Double-line your Dutch oven with aluminum foil. I use the extra-sturdy, extra-wide variety. The 18-inch width allows you to line the Dutch oven without making a seam anywhere.

The foil should create one smooth liner that tightly follows the contours of the oven. We've recently discovered an even heavier option, Reynold's "Pitmaster's Choice" foil, which is highly resistant to tearing, and makes both lining the Dutch oven and removing the cake when it's done much easier and less intimidating. 

For this cake, we do not recommend using Dutch oven liners. They require the cake to drop too far when it is flipped, and this can end in disaster. 

Step 3: Prep the Caramel

Melt one stick of butter in the foil-lined Dutch oven, either by sitting it over coals or on top of a camp stove. (If you put it on a camp stove, watch carefully where you place the legs of the Dutch oven.)

Use a wooden spoon to stir to avoid piercing a hole in the foil lining. 

When the butter is completely melted, throw in the brown sugar and stir until it begins to melt.

The butter and brown sugar mixture should be thick, but not clumpy. Allow it to heat until it is smooth, them remove the Dutch oven from the heat.

Set the pineapple rings in the bottom of the Dutch oven on top of the brown sugar mixture. Reserve the pineapple juice in the can. (This will be used for making the cake.)

PRO TIP: If you are using a 10-inch Dutch oven, you will have one extra ring of pineapple. Give the extra pineapple slice to your favorite child.

Butter, brown sugar, and pineapple rings inside foil-lined Dutch oven.

Step 4: Mix Up the Cake

Pour the boxed cake mix into a large bowl. Add the amount of eggs (usually 3) and oil called for in the cake mix directions.

Use the reserve pineapple juice in place of water called for in the cake mix directions. If you don't have enough pineapple juice (and you probably won't), add just enough water to achieve the required amount.

Whisk the cake together until smooth. (No, you do not need a mixer. It will be fine.) 

TIP: I always use the pineapple can to measure the liquid – one less dish to wash.

Pineapple cake mix in mixing bowl, with wire whisk.

Carefully pour the cake batter over the pineapple and brown sugar mix in the Dutch oven. Pour gently to avoid disrupting the pineapples and brown sugar too much.

Dutch oven with prepared cake inside, foil lined, ready to bake.

Step 5: Bake the Cake

Put the lid on the Dutch oven, and use a pair of long tongs to place briquettes on top of your Dutch oven.

Like your oven at home, you can regulate the temperature of a Dutch oven by carefully counting the number of charcoal briquettes you use.

On calm, moderately warm day with little or no wind, I use 12-14 briquettes on top and 7-9 on the bottom for my 10-inch Dutch oven. Add briquettes as needed if the weather is colder. (Once you get to know your Dutch oven, regulating the heat will become easier and easier.) 

If there is a lot of wind blowing directly on your Dutch oven, the coals will burn down faster. (This happens frequently when baking a cake on the beach. Been there; done that.) In this case, you may want to start a few extra coals about 10 or 15 minutes into the baking process so that you have some to swap out for the spent ones. 

Dutch oven with coals on top.

Bake the cake for about 30 minutes. DO NOT lift the lid to check it for at least the first 20 minutes. If you do, you will just let all the heat out.
I usually check the cake for the first time when I can smell it baking. 

Baking a pineapple upside-down cake in a Dutch oven usually takes about 30-40 minutes, depending on outside conditions. 

The cake is done when it is bouncy to the touch. When the cake is done, remove it from the coals and remove the lid.

Two Dutch ovens, one with coals on top, and one with lid off, cake baked inside. Lid lifted on removed lid.

Step 6: Flip It; Flip It Good!

(Future update will include dramatic, live-action video! For now, just use your imagination.)

Flipping the cake is the tricky, magical part.

DO NOT WAIT until the cake cools or the magic won't work! Do this step immediately after removing the Dutch oven from the coals. 

You will need two flat surfaces that easy to lift, and are at least 3 to 5 inches wider than your Dutch oven. (i.e., a large baking sheet, cutting board, etc.)

The next step involves some HOT WORK! Protect your hands, and any other body parts you're concerned about. 

With two hands and heat-resistant gloves or potholders, use the edges of the aluminum liner to carefully lift the cake out of the Dutch oven. Mr B and I often do this together so that we can lift the cake evenly from four points. 

Cake lifted out of Dutch oven, in foil, not yet flipped over.

Set the cake, in the foil liner, on the first big flat thing.

You now need another big flat thing to put on top. For this, I usually cover my camp cutting mat with foil, because this second surface is ultimately what your cake will be served from.

Roll the sides of the aluminum liner down until it is even with the top/bottom of the cake.

Now, gather all the kiddos around, because this part is usually pretty impressive. 

Peel back the edges of the foil from the cake sides, but leave the bottom alone. Set the second big flat thing gently on top of the cake.

Put one hand underneath and one hand on top.

Say “1-2-3” and flip the cake in one smooth, fluid motion. (Flourish is optional.) Carefully peel away the foil from the now top, stand back, and enjoy the appreciative “oohs” and “aawws."

FAQs & Expert Tips

Can I Make this Pineapple Upside-Down Cake at home in my oven?

Absolutely.

Our recipe directions walk you through the process of making a pineapple upside-down cake outside in a camping environment; however, there is no rule that says you can’t make it at home in your oven.

If you wish to do this, just prepare as directed below and bake according to your cake mix directions. 

(OK, honestly, I do have a rule – I only make this when we have a campfire: that's one of the things that make it special. But you can make up any rules you want.)

Close-up of cooked pineapple upside-down cake, with one slice cut out.

Related Recipes

Foil Stew is another one of our favorite family camping traditions. It makes an easy, delicious, downright cozy evening meal - right before you make your pineapple upside-down cake!

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Two girls looking across a wooden table to pineapple-upside-down cake in foreground.

Dutch Oven Pineapple Upside-Down Cake

World’s best, easiest Pineapple Upside-down Cake – made in a Dutch oven! Recipe tested and approved by 1000+ happy campers!
Print Pin Add to Shopping List
Course: Dessert
Cuisine: American, Camping, Retro-American
Diet: Vegetarian
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Servings: 16 servings
Calories: 366kcal
Author: Renee

Equipment

Ingredients

US Customary - Metric
For one 10-12 inch Pineapple Upside Down Cake, you will need:
  • ½ cup butter
  • 2 cups brown sugar
  • 20 ounces pineapple slices (1 large can) reserve juice
  • 1 box Yellow Cake Mix
  • 3 large Eggs or as cake mix requires.
  • ½ cup Vegetable Oil or as cake mix requires.
  • Water see directions for amount

Instructions

Step 1: Prepare coals.

  • Prep about 25-30 briquettes.
    On calm, moderately warm day with little or no wind, you will need about 12-14 briquettes on top and 7-9 on the bottom for a 10-inch cast iron Dutch oven.
    This will give you an internal oven temperature of approximately 350°F | 177°C. 
    If the weather is chilly or windy, you may need to start another batch of coals once your cake is baking. That way, you’ll have some to add if the coals you are using burn down too quickly before your cake is fully baked. 

Step 2: Line Dutch Oven

  • Double-line your Dutch oven with extra-wide, heavy-duty aluminum foil. The foil should create one smooth liner that tightly follows the corners of the oven.
    For this cake, I do not recommend using Dutch oven liners. They require the cake to drop too far when it is flipped, and this can end in disaster. 

Step 3: Prepare Caramel

  • Melt a stick of butter in foil-lined Dutch oven, either by sitting it over coals or on top of a camp stove.
    Use a wooden spoon to stir the caramel mixture to avoid piercing a hole in the foil lining. 
    When the butter is completely melted, throw in the brown sugar and stir until it begins to melt.
    The butter and brown sugar mixture should be thick, but not clumpy. Allow it to heat until it is smooth, them remove the Dutch oven from the heat.
    Set the pineapple rings in the bottom of the Dutch oven on top of the brown sugar mixture.
    Reserve the pineapple juice in the can. (This will be used for making the cake.)

Step 4: Mix Cake

  • Pour the boxed cake mix into a large bowl.
    Add the amount of eggs (usually 3) and oil called for in the cake mix directions.
    Use the reserve pineapple juice in place of water called for in the cake mix directions.
    If you don’t have enough pineapple juice (and you probably won’t), add just enough water to achieve the required amount.
    Whisk the cake together until smooth.
    Carefully pour the cake batter over the pineapple and brown sugar mix in the Dutch oven. Pour gently to avoid disrupting the pineapples and brown sugar too much.

Step 5: Bake Cake

  • Put the lid on the Dutch oven, and use a pair of long tongs to place briquettes on top of your Dutch oven.
    On calm, moderately warm day with little or no wind, you will need about 12-14 briquettes on top and 8-10 on the bottom for a 10-inch Dutch oven.
    Add briquettes as needed if the weather is colder. (Once you get to know your Dutch oven, regulating the heat will become easier and easier.)
    If there is a lot of wind blowing directly on your Dutch oven, the coals will burn down faster. In this case, start some extra coals when you start baking the cake so that you have some to swap out later for the spent ones. 
    Bake the cake for about 30 minutes. 
    DO NOT lift the lid to check it for at least the first 20 minutes. If you do, you will just let all the heat out. Check the cake when you first smell it baking. 
    Baking a pineapple upside-down cake usually takes about 30-40 minutes, depending on outside conditions. 
    The cake is done when it is bouncy to the touch.
    When the cake is done, remove it from the coals and remove the lid.

Step 6: Flip Cake

  • Do this step immediately after removing the Dutch oven from the coals. DO NOT WAIT until the cake cools.
    You will need two flat surfaces that easy to lift, and are at least 3 or 4 inches wider than your Dutch oven. (i.e., a large baking sheet, cutting board, etc.)
    The next part involves some HOT WORK! Protect your hands, and any other body parts you’re concerned about. 
    With two hands and heat-resistant gloves or potholders, use the edges of the aluminum liner to carefully lift the cake out of the Dutch oven.
    Set the cake, in the foil liner, on the first big flat thing.
    Roll the sides of the aluminum lining down until it is even with the top/bottom of the cake.
    You now need another big flat thing to put on top. (For this, I usually cover my camp cutting mat with foil, because this second surface is ultimately what your cake will be served from.)
    Peel back the edges of the foil from the cake sides, but leave the bottom alone. Set the second big flat thing gently on top of the cake.
    Put one hand underneath and one hand on top.
    Flip the cake over in one smooth, fluid motion.
    Carefully peel away the foil from the now top and remove.
    Serve warm or cold. (FYI: There probably won't be any left to get cold.)

Notes

Make it in Your Home Oven
Our recipe directions walk you through the process of making a pineapple upside-down cake outside in a camping environment; however, there is no rule that says you can’t make it at home in your oven.
If you wish to do this, simply prepare as directed and bake according to your cake mix directions. 

Nutrition

Serving: 1slice | Calories: 366kcal | Carbohydrates: 59g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 306mg | Potassium: 107mg | Fiber: 1g | Sugar: 46g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Originally published June 24, 2013. Updated with new content, images, and instructions to improve reader experience.

More Desserts & Sweets

About Renée B.

Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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  1. Robert Reeder says

    Thanks have made a few love them but i have a problem not getting the cake cooked completely but i think my messup is i use moist cake mix

    Reply

    • Renée says

      You may just need to add a couple of coals on the top, or let it cook a little longer. We've never had a problem using "moist" cake mixes.

      The cake should spring back to a gentle touch before you remove it from the coals/heat.

      Reply

  2. Jeff says

    I tried this with 2 boxes of Jiffy Cornbread Mix. I forgot the Cake mix and was planning on cooking Cornbread anyway. Was in my mind a grim failure. While everything proceeded pretty much as has been described here the syrup mix was too much and turned the cornbread into a coarse syrupy mixture with albeit a cornbread crust. One other notable point I was camping at 12,000 ft in Colorado. Haven't tried Upside down cake in a dutch oven in over 25 years. Was supposedly what sealed the deal when I proposed to my wife.

    Reply

    • Renée says

      That is definitely a different twist, Jeff! I'm glad the cake worked out way back when. Thanks for sharing!

      Reply

  3. Gary Cole says

    I put marichino cherries in the holes of the pineapple rings. It just looks good!

    Reply

    • Renée says

      Great addition!

      Reply

  4. Nathan says

    This recipe just helped me win a Dutch oven dessert competition! Amazing recipe!!!

    Reply

    • Renée ♥ says

      Congratulations, Nathan!! I'm so glad it's a winner for you! ?

      Reply

  5. don nall says

    i have thought about using a blueberry cake mix or cinnamon cake mix

    Reply

  7. Ashleigh says

    This cake recipe looks wonderful, thank you for sharing! I can't wait to try it!

    Reply

    • Renée ♥ says

      Thank you for stopping by, Ashleigh!

      Reply

  8. Carmen Baguio says

    I love using my dutch oven! I will be posting an easy dutch oven peach cobbler recipe tomorrow. I shared and pinned your recipe!

    Reply

    • Renée ♥ says

      Thanks for sharing, Carmen! I will be sure to return the favor. ?

      Reply

  9. lesley sullivan says

    that looks heavenly! what a great idea. If you don't mind me asking, what plugin do you use for your "sharing is caring" button? Have a great day:)

    Reply

    • Renée ♥ says

      Thanks, Lesley! I'm always happy to help when I can - I use Shareaholic for everything. The "Sharing is Caring" at the bottom of the post is set up under "Settings→Share Buttons→Post/Below Content→Customize." Hope that helps! .

      Reply

  10. Joules (from Pocketful of Joules) says

    We have a bonfire pit in our backyard and I think I'm going to have to try making this ASAP! YUM!

    Reply

    • Renée ♥ says

      You definitely should! You are going to love it!!

      Reply

  11. Laura Kathleen says

    This looks like such a fun summer activity! Crazy how many people you've taught how to do this over the years!

    Laura | Laura Aime Vous

    Reply

  12. Sia says

    I've honestly never heard of Dutch over maybe because I am not a camping person, but this looks like something that could come in handy. The pineapple cake looks delicious!

    Reply

  13. Renee says

    This is such a fun outdoor camping memory for your children! And Pineapple Upside Down is a favorite of mine 🙂

    Reply

  14. Lori Lynn says

    I would love to try it this weekend while we are camping. Do you think it would be ok to do on an open fire???? I would think as long as it wasn't high flames it would be but really am not sure.
    Thanks,'
    Lori

    Reply

  15. Linda says

    I just bought a dutch oven and got it in the mail last week. I need to try this recipe with it. Thanks for the idea.

    Reply

    • EasterDebi says

      Last week, I cooked the cake over a campfire - and it was quite spectacular and delicious. Your instructions are spot-on.

      Reply

  16. Randy Jones says

    The foil liner looks "bulky" as if it's wrapped around a pan (or something). Is that true?

    Reply

    • Renée ♥ says

      No. The foil is rolled at the top to allow the lid to sit flush. The liner is pressed directly into the Dutch oven. There is no other pan.

      Reply

  17. Joe says

    I love pineapple upside down cake; I always thought it makes a great presentation without the need for frosting or decoration or anything else. I recently saw, but forgot where, a recipe for a large skillet upside down cake with chopped pecans, that I wish I could find and try.(not sure if it was oven or stove top prepared, but whatever the case, the end result appeared a dark golden caramelized and sugar crust on the upside with, interlaced with chopped pecans, that had been ried on medium heat, in butter and rum; to drizzle over the cake, after turning over.
    My questions are:
    1. when do I turn the cake over: while it's still hot, warm,. or room temp?
    2. Are the pineapple rings baked in the brown sugar to lightly brown, before the cake batter is poured onto the pineapple and/or cherry.
    I've made the cake a few times,, (not Emeril's}, with hit or miss results, like the pineapple sticking to the bottom of the pan.
    Also ,3. which is preferable: cast iron,, stainless steel, or glass?
    4. Is the pan supposed to be greased and floured, or is that a ba-a-ad thing?
    Foodie Working out the Details

    Reply

    • Renée ♥ says

      Thanks for your detailed comment, Joe! Most of the answers to your questions can be found in the text:
      When to flip the cake: Instruction [9] OK, this is the tricky, magical part. (And do not wait to do it until the cake cools or the magic won't work!) You need to put the cake on a pan or a board or a cutting mat or something big and flat that you can lift easily. Using two hand, carefully lift the cake out of the Dutch oven and set it, in the foil liner, on this first big flat thing. (Be sure to use something to protect your hands - this is hot work!)
      Browning Pineapple Rings: Instruction [3] Set the pineapple rings in the bottom of the Dutch oven on top of the brown sugar mixture, reserving pineapple juice. If you are using a 10-inch Dutch oven, you will have one extra ring of pineapple. Give this to your favorite child.
      Greasing the Pan: Instruction [2] The pan is greased when you melt the butter in the pan/liner. You can grease it more if you want, but I never do, and I've never had a problem in over 100 cakes.

      Reply

  18. Lindsay says

    I am going to try this with a Gluten Free cake mix while we are camping this week. I can't wait for it!!! 🙂

    Reply

    • Renée ♥ says

      Let me know how that turns out - I've never tried it with a gluten-free mix.

      Reply

  19. m e l says

    Just found your page and am excited to try this recipe with my girls camp next week. Instead of foil it should be fine to use Dutch oven liners, shouldn't it? I have some of those and hear they are great.

    Reply

    • Monica S says

      Wondering about this myself!

      Reply

      • Renée ♥ says

        Dutch oven liners should work fine.

  20. Cookware Jack says

    Looks delicious, I must admit that I'm tempted to try it. Just one more reason to love my dutch oven. Is there anything they can't do?

    Reply

    • Renée ♥ says

      Dutch ovens can do practically anything! The trick is that when the lid is on, you need to always think of it as an Oven and not as a Pot. You can bake bread, pies, casseroles - anything. You can slow-cook, braise, boil - you name it!!

      Reply

  21. Deanna says

    Thanks for your recipe and helpful tips! I remember doing this at an adult training weekend for Girl Scout leaders. Now I will try it with my Junior troop at our camping trip this weekend. Wish me luck!

    Reply

    • Renée ♥ says

      Good Luck! I just made one on a camping trip last weekend - in the rain and wind and cold. Still turned out fantastic. Yours will too!!

      Reply

      • Deanna says

        Thanks, that is great to know!

  22. shirley says

    can i use a cast iron skillet instead of a dutch oven?

    Reply

    • Renée ♥ says

      I don't think a skillet will allow for enough headroom above the cake for it to rise properly, and I know it isn't designed to circulate heat the way a dutch oven is; however, if you give it a try, please stop back in and let me know how it turns out.

      Reply

      • Jodi says

        I have used a cast iron skillet (tall one) to bake this cake for years and it works well in the oven at home. I am sure it can be used as is and baked in a skillet-no foil needed.

      • Renée ♥ says

        Absolutely. I don't see a problem with that at all. I just prefer the foil because it makes flipping and removing in a large dutch oven much easier. Also, clean-up 🙂

    • Sharon says

      Yes, you can do it in a cast iron skillet - I've done it many times on the grill, with the lid closed. It's a very forgiving recipe.

      Reply

  23. katbiggie says

    Oh that looks amazing! Stopping by from SITSSummer and now I'm following!

    Reply

    • Renée ♥ says

      Thank you for checking out my blog!!

      Reply

  24. Kristen says

    if you weren't camping, what temp would this be baked at and for how long? I dislike anything to do with camping....

    Reply

    • Renée ♥ says

      Probably at about 350 for 30-40 minutes.

      Reply

      • Kristen says

        Thanks!