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In large bowl, mix together cake mix, eggs, oil, cheese cake instant pudding, and juice from the pineapple can. Mix until batter is free of lumps, and silky smooth. Pour batter over pineapples. Spread batter evenly over entire dutch oven. On a flat, hard surface place 12-14 coals. Set oven on top of coals.

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On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk.

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Preheat oven according to instructions on cake mix. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring.

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Place the pineapple rings in an even layer on top of the brown sugar. In a small mixing bowl combine the cherries and almond extract. Place the cherries in the center holes of the pineapples. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, lightly stir together the Crisco and sugar.

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Aluminum foil can also be used. Place the dutch oven on the hot coals and melt the butter in the oven. Then take off of the heat in mix in the brown sugar. Sprinkle in the pecans. Drain the can of pineapples then pour on top of the pecans. Add the cake batter on top of the pineapples. Put the lid on the dutch oven.

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9. Remove Dutch oven from heat and use a lid lifter to remove lid. Let cake cool for 15-20 minutes. Place a serving plate over Dutch oven, right side down. Very carefully flip the dutch oven over, using grill mitts because the pot is still hot, so that the upside down Dutch oven is resting over the plate.. Carefully place the plate on a table and slowly remove dutch oven, making sure the cake.

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When finished, remove the dutch oven from the heat and let the cake cool for 5 to 10 minutes. Open the dutch oven and lay an 11-inch dinner plate upside down on the cake. Holding the plate in place with one hand, and the dutch oven with the other, flip the whole thing upside down. Lift the dutch oven leaving the cake on the plate.

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Preheat the Dutch oven to 325 degrees F (107 degrees C). In the Dutch oven melt the butter then add the brown sugar; mix to combine. On the bottom of the Dutch oven add a layer of pineapple rings then place the maraschino cherries in the pineapple ring holes. Make the cake mix as per the packet instructions then pour evenly over the pineapple.

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Set the pineapple rings in the bottom of the Dutch oven on top of the brown sugar mixture. Reserve the pineapple juice in the can. (This will be used for making the cake.) PRO TIP: If you are using a 10-inch Dutch oven, you will have one extra ring of pineapple. Give the extra pineapple slice to your favorite child.

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Use about 10 coals underneath and 16 on top. Melt the butter in the dutch oven. Add the brown sugar, nutmeg and cinnamon. Stir in with the butter until it is dissolved. Put the cake mix, oil, eggs, and juice from the pineapple in a bowl and mix, stirring until all of the lumps are gone.

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Instructions. Preheat a standard depth 12-inch camp Dutch oven to 350 degrees (25 total briquettes = 17 top/8 bottom). Melt butter in bottom of oven. Sprinkle brown sugar over melted butter. Place pineapple slices over sugar to cover bottom of oven and place a cherry inside the hole in each pineapple ring.

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7. Place Dutch oven over 25 coals and allow butter to melt. 8. Pour cake batter over pineapple. 9. Place lid on oven, then transfer 17 coals to the lid, leaving 8 under the oven. 110. Bake for 30 to 40 minutes, until top of cake is golden brown and an inserted knife comes out clean. 111.

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Beat on low speed for 1 1/2 minutes, then add the egg and beat 1 1/2 minutes longer. Spread the batter evenly over the pineapple with a rubber spatula. The batter is quite thick. Bake for 35 to 40 minutes at 350 degrees until a skewer inserted into the middle of the cake comes out clean. Remove from oven, loosen edges with knife, and invert.

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1/2 c. brown sugar. 1/4 c. butter. paper towels. oil. For the charcoal briquettes, light 'em up about the same time as you begin to mix the cake batter. Ensure that the dutch oven is clean and seasoned with a thin coating of oil wiped onto it with a paper towel. Mix the batter according to directions.

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Preheat Dutch Oven to 350 degrees, 6 coals on bottom and 10 on lid. Melt butter then dissolve brown sugar. Lay 1 layer of pineapple rings on bottom. Sprinkle the cake mix on top evenly spreading it but without disrupting the pineapples or sugar sauce. Drizzle can of 7up on top.

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Here's the World's easiest Pineapple Cake Recipe for Dutch Oven cooking. Watch and thumb up when you "get it." The trick? We use only 6 ingredients by us.