Pineapple Upside Down Cake
- 1 can pineapple (6 oz)
- 1/2 cup pecans
- 1/2 cup brown sugar
- 1 square margarine
- 2 yellow cake mixes, or 3 golden pound cake mixes
Mix cake mixes according to directions.
Line the dutch oven with aluminum foil, place oven onto the heat, level it and melt the margarine in the oven. When melted, add the brown sugar, then the pineapple slices, then the pecans. This will be the glaze.
Pour cake on top of glaze. This dessert doesn't require much heat on the bottom, just enough to brown the glaze - about 8 briquettes should be plenty. Bake for approximately 25 minutes. Check it every 15 minutes and when golden brown, test it to see if it is done. If it is, take off the heat and lift the cake out of the oven by the aluminum foil. Put a pan or board on it and then turn it over quickly so that the glaze is on top. Remove the foil.
When baking in a dutch oven with a cake pan or pie pan, put 1 inch diameter foil balls in the bottom of the oven to lift the pan off the bottom to keep the food from burning and distribute the heat more evenly.