Thursday, June 23, 2016

Dutch Oven Pineapple Upside-Down Cake

We were glamping last weekend.  It was sunny, hot, and gorgeous.  I got some sun, a couple of naps and several 4-wheeler rides.  My Fit Bit counted my rides as "outdoor bike" but I don't think I really burned the calories it said I did!

And it is too bad I didn't burn those calories because I weighed more when I came home than when I left on Friday!  This dutch oven Pineapple Upside-down cake didn't help in that matter.  It was delicious, and with our freezer, we topped the still warm cake with ice cream and caramel topping. 

I made it because it is my niece's favorite cake.  My new dutch oven was something to play with while we were enjoying the scenery of our camp.  I brought everything pre packaged (all the dry ingredients) and just had to mix in the pineapple juice with the wet ingredients after I opened the can.  I was upset because I forgot to pack the maraschino cherries, but turns out my niece doesn't like them so that fail turned into a win really quick!  My brother in law declared it was his choice for his birthday cake this year! It truly was a little bit of heaven!

Dave was all about the ice cream and caramel sauce.

I was more about the cake.

It all starts off with a melted stick of butter, 1 cup dark brown sugar, and pineapple rings.

Dutch Oven Pineapple Upside-Down Cake
adapted from Avery Cooks

1/2 cup butter, melted
1 cup dark brown sugar
1 can (20 oz.) pineapple rings, drained and juice reserved
1 cup all-purpose flour
3/4 cup sugar
2 tsp. baking powder
pinch salt
1 large egg
2 Tbsp. instant buttermilk powder
1/2 cup pineapple juice from above can
1/3 cup greek yogurt
3 Tbsp. canola oil
2 tsp. vanilla extract

Preheat oven to 350°F, or in my case preheat your dutch oven!

Spray an 8" or 9" cake pan with cooking spray.  Pour melted butter into bottom of cake pan, add brown sugar and mix well.  Spread evenly in pan, top with pineapple rings (add maraschino cherries at this time if desired), set aside.

In a medium bowl, mix flour, sugar, baking powder and salt and buttermilk powder.  In a small bowl mix egg, pineapple juice, yogurt, oil and vanilla extract.  Pour the wet ingredients into the dry ingredients all at once and mix well.  Pour over pineapple rings.  Bake for 30 minutes or until a toothpick comes out of the center with a few clinging crumbs.  Cool for 10 minutes and then invert onto a plate.  Cool completely and serve with ice cream and caramel sauce.  Yum!

2 years ago:   Girl's Weekend and Kale Salad
3 years ago:   My biggest Fear and Zombie Cocktails
4 years ago:   Fairbanks First Friday and Peach Lemonaide

June 23, 2016  Sunrise 2:59 am  Sunset 12:27 am   Temp. H 75/ L 54°F

1 comment:

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