Pineapple Upside Down Cake
Author: Recipe adapted from Holiday Expeditions
Ingredients
  • 1 box of yellow cake mix
  • OR
  • Mix together your own:
  • 1½ cups flour
  • 1 cup sugar
  • ⅓ cup shortening
  • ¾ cup milk
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • For the bottom:
  • ¼ cup butter
  • ⅔ cup brown sugar or enough to cover pineapples
  • 1 (20 ounce) can sliced pineapple, drained OR cored & sliced fresh pineapple. Cut a heart or other design into the center.
Instructions
  1. Use any yellow cake mix OR mix your own batter using above ingredients.
  2. Butter the pan or iron skillet(s), heat to melt and spread across the bottom.
  3. Place sliced pineapples or single slice, depending on size of pan, covering the whole bottom. *
  4. Cover pineapple(s) completely in brown sugar.
  5. For a gooier cake, place 1 slice of butter per slice of pineapple.
  6. Pour in cake batter to pan or skillet, leaving room for the cake to rise. (If using two or three small individual skillets, divide equally amongst them.)
  7. Cook until done. If you put a knife in the cake and it comes out clean, it's done.
  8. If you are using a Dutch Oven and camp fire briquettes, remove a few briquettes with a long tong and stage a cooking site on a heat proof stone or other surface close to the main fire, placing more coals on the bottom as a "fire stand" than on the top (i.e. place 10 coals on bottom and 8 on top)
  9. DO NOT place your skillet directly on the original fire or you will burn the bottom of your cake.
  10. For foolproof cooking in the rain, use an oven, baking at 350 degree for 35-45 minutes or until knife comes clean when inserted. (Reduce bake time to 20-25 minutes for smaller single skillets.)
  11. Remove from fire or oven, and place a heat-proof plate on top of the dutch oven. Using oven mitts, flip over the assembly to release the cake.
  12. * To customize your cakes, cut a design into each pineapple slice before placing in the bottom of the skillet, and after cake is baked and flipped out, fill the empty shape with extra brown sugar and caramelize with a crème brûlée hand torch.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/07/13/the-green-river-the-pineapple-upside-down-cake/