12 inch Pot
Coals: 18 Top, 6 Bottom ~350ºF


1 stick Butter
1 cup Brown Sugar
20oz Can Pineapple Slices
8 Maraschino Cherries
Juice from Pineapple slices plus enough water to make 1 1/ 4 Cups
1 Yellow Cake Mix (Follow directions on Pkg)
3 Eggs


  1. In a 12 inch Lodge camp oven, melt butter. Sprinkle with brown sugar. Place Pineapple slices over brown sugar. There should be room for 7-8 slices. Place a cherry in the center of each slice.
  2. In a medium bowl, combine cake mix, eggs and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place 18 coals over the lid and 6 under the camp oven.
  3. Cook at 350 degrees for 25-30 minutes. Remove from oven and replace any pineapple that may have stuck. Serve warm with ice cream or whipped cream.

Chef’s Notes:

Using Pineapple Supreme cake mix: Duncan Hines Moist Deluxe Pineapple Supreme 18.25 oz cake mix priced at $1.00. Serving size 1/12. Serving per container 12. Calories baked 220. Calories from fat 110. The mix was used to make a Pineapple Upside down Cake conveniently located on the side of the cake’s box.

Mix ingredients together: Cake mix, reserved juice plus enough water to make 1 1/3 cup liquid, 1/3 cup canola oil, 3 large eggs. Follow directions on box for mixing instructions.

Additional ingredients: ½ cup butter or margarine, 1 cup firmly packed brown sugar, 1 (20- ounce) can pineapple slices drained, red maraschino cherries, drained.

Melt butter in bottom of a 12” pot and sprinkle in brown sugar evenly across the bottom then place pineapple with cherries in center of each slice over brown sugar. Use all slices in 20 oz can. Bake time: 350 F for 43 to 48 minutes. 18 coals on top and 6 on bottom.

Recipe taken from Camp Dutch Oven Cooking 101