Last night I tried a new twist on the pineapple upside down cake and it turned out so delicious. The old stand by recipe will always work camping, but this will be the way we make it at home from now on.
Wow the flavor is incredible You get smoking the pineapple.
1 can Pineapple rings
1 bottle Maraschino Cherries
1 cup plus 1/4 cup Brown Sugar
1 stick Butter
1 Yellow cake mix
1 large Vanilla pudding mix
3 eggs
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 turning the smoker as high as it will go and getting it hot. While the smoker is heating up drain the juice from the canned pineapple and cherries into a Measuring cup.
Take the can of pineapple rings and place them on the pre-oiled grill. Cook until good smoke and grill marks usually 7 minutes on each side. When smoking is complete, remove from grill and place in a bowl.
In the bottom of a lined pan or Dutch over size 12 (parchment paper liner make it easy cleanup and so you can easily flip your cake for service) put 1/4 of a cup of brown sugar spread evenly. Place the grilled/smoked pineapple rings on top evenly spacing them. Put the cherries to fill in the holes of the pineapple and in between.
Cover fruit and 1 cup brown sugar and 1/2 of the stick of butter cut into chunks.
In a separate bowl place the cake mix and vanilla pudding mix. The juice in the measuring up should be 1 1/2 cups. If it is not add additional water to bring the liquids to 1 1/2 cups. Add the 3 eggs in the juice and froth. Pour this mixture into the cake mix and stir. Add 1/2 a stick of melted butter and completely the batter.
Once the batter is ready pour it on top of the fruit and brown sugar and spread evenly.
Cover with lid and cook or if you used a pan follow the instructions for baking on the cake mix.
Check after 25 minutes and pull off or out of your heat source once it bounces back.
Serve hot with ice cream. Serves 8 adults.
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