Gluten Free Pineapple Upside Down Cake
Servings Prep Time
12generous slices 10minutes
Cook Time
40-50minutes
Servings Prep Time
12generous slices 10minutes
Cook Time
40-50minutes
Ingredients
Instructions
  1. Begin by pre-heating your dutch oven and then melting butter in the bottom. I like to start the recipe over a camp stove, but it can also be done over a campfire or hot coals
  2. Drain the pineapple juice into a bowl, and reserve the juices for later. Add just the drained pineapple tidbits to the butter in the dutch. Add about 1 and 1/2 cups of brown sugar and simmer on low for 10-12 minutes until the pineapple is soft and caramelized.
  3. Combine the cake mix, two eggs, and enough pineapple juice (and milk or water if needed) so the batter is the consistency of pancake batter.
  4. Make sure the pineapple pieces are evenly distributed on the bottom of the dutch. Then slowly pour the cake batter over the pineapple. Slow is key so that the batter stays on top and the pineapple on the bottom.
  5. Put coals on the TOP ONLY of the dutch oven. I generally load the top of the dutch with coals, to thoroughly cover the lid. (I didn’t put coals on the bottom because I had already caramelized the pineapples and I didn’t want to risk burning the bottom.) Cook for about 40 minutes until a knife comes out clean.
Recipe Notes

Note: If you don’t need a gluten-free cake, you can simply substitute one regular yellow cake mix in place of the two gluten-free mixes. As with the gluten-free cake, slowly add the liquids until you reach the desired consistency of thick pancake batter.