When I ask what Dutch oven cobbler my family wants for dessert they always ask for pineapple upside down cake. This is an easy recipe which can be as easily made at the camp site or at home.
This is a true dump and pour recipe no measuring required. The measurements below are so you can make sure you have enough on-hand to make it.
1 can Pineapple rings
1 bottle Maraschino Cherries
1/2 cup Pecans
1 cup Brown Sugar
1/4 cup Butter
1 Yellow cake mix
Preheat oven to 350 degrees.
In a cast iron Dutch oven either use a liner or line with aluminum foil. In an enameled dutch oven this step is not needed.
Start by draining the juice from the canned pineapple and cherries into a mixing bowl.
Put pineapple ring in the bottom, cherries to fill in the holes, and sprinkle pecans over the top.
Cover fruit and nuts with brown sugar and chunks of butter.
Take the bowl set as side which contains the juice and add the dry yellow cake mix. Stir until incorporated.
Pour the cake mix over the fruit and sugar in the Dutch oven.
Cover with lid and cook.
Check after 25 minutes and pull off or out of your heat source once it bounces back.
Serve hot. Serves 8 adults
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