Dutch Oven Pineapple Upside-Down Cake

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

This Dutch oven pineapple upside-down cake is an easy, foolproof camping dessert made with simple ingredients. Baked over coals with a buttery brown sugar topping, it’s a crowd-pleaser every time.

Course Dessert

Cuisine American, Camping, Retro-American

Diet Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 366kcal

Author Renee

Equipment

Ingredients

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

US Customary - Metric

Instructions

Prepare 25–30 charcoal briquettes and let them ash over.
Line a 10-inch Dutch oven with heavy-duty foil, shaping it to fit smoothly.
Melt butter in the Dutch oven. Stir in brown sugar until smooth and glossy.
Arrange pineapple rings evenly over the sugar mixture. Reserve the juice.
In a bowl, mix cake batter using eggs and oil as directed, replacing water with reserved pineapple juice (add water if needed).
Pour batter gently over the pineapple layer.
Cover and bake with about 14 coals on top and 8 underneath for 30–40 minutes.
Avoid opening the lid for at least 20 minutes.
Cake is done when set and springy.
Remove from heat and immediately lift out using the foil liner.
Flip onto a flat surface, peel back foil, and serve warm.

Notes

Use pineapple juice instead of water for better flavor
Keep most of the heat on top for even baking
Flip the cake while it’s still hot so it releases cleanly
Start extra coals if it’s windy or cold
Don’t stress – this recipe is very forgiving

Nutrition