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 OvenOur 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.