Recipe: Dutch Oven Pineapple Upside Down Cake

A favorite at the potluck

by

Cuisine

Read about the culture of Dutch oven societies in Louisiana in this story from our October 2026 issue: "A Happy Pot is an Empty Pot."  

NEED: 

  • 12" Dutch Oven
  • Charcoal briquettes (approximately 35) 
  • Charcoal chimney 
  • Charcoal table or pan 
  • Lid lifter & gloves 
  • Parchment paper liner
  • Large mixing bowl
  • Spatula or mixing spoon 
  • Knife 
  • Can opener 

INGREDIENTS: 

  • 1/2 stick butter 
  • 1 1/3 cup brown sugar
  • 6 oz. can crushed pineapple
  • 15 oz. can of sliced pineapple
  • 1 small bottle of maraschino cherries
  • 1 box yellow cake mix 
  • 3 eggs
  • 1/3 cup cooking oil  

DIRECTIONS

  1. Line bottom of Dutch oven with parchment paper. 
  2. Melt butter in bottom of the oven. 
  3. Stir in brown sugar. 
  4. Drain sliced pineapple, reserving juice. Place pineapple on top of brown sugar mixture, adding a cherry in the center of each ring. 
  5. Make cake mix as directed on box, substituting reserved juice for part of the water.
  6. Pour mixture over pineapple 
  7. Bake at 325 degrees ( 26 coal briquettes, 10 on bottom, 16 on top) for 45–50 minutes. It is done when the top is golden and cake starts to separate from the pan. 
  8. Remove lid, Cool at least 10 minutes. Slide knife around the circumference of the pot, then put lid back on. Carefully turn the Dutch oven upside down on the lid stand, then remove the pot. 
  9. Serve and enjoy.