BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Pineapple Upside Down Cake

(Serves 8)

Ingredients:

1/4 cup Butter
1/2 cup Brown Sugar
1 can Sliced Pineapple
1 small jar Maraschino Cherries
1 box Yellow Cake Mix
1 Egg

Directions:

1. Place butter and brown sugar in a preheated Dutch Oven and stir until well mixed.
2. Place the pineapple slices in the butter and sugar mixture in the bottom of the oven. Place a cherry in the center of each pineapple slice and in the corner between slices.
3. In a separate bowl, mix the cake mix as directed on the package and add the egg.
4. Pour this batter over the pineapple and cherries in the oven.
5. Place lid on oven and bake about 30-40 minutes; test cake for doneness with a straw.
6. When done, remove the coals from the oven and let cool in the oven about 10 minutes.
7. Using a large piece of corrugated cardboard covered with wax paper, hold the cardboard on top of the oven and invert the oven quickly. This will allow the cake to fall on the board and the pineapple will be on the top. A safer way to support the cake when you invert it is to cut the cardboard in a round piece the same size as the cake, and it will fit inside the oven directly on the cake; then when the oven is inverted it can be held directly under the cake.

Variations:

Crushed pineapple may be used for a more uniform topping.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee