Tasty Tuesday! GF Dutch Oven Pineapple U/D Cake

I woke up to an unfamiliar sound this morning.  It woke me from a deep sleep and I sat up, confused and not sure of where I was.  This strange sound was coming from outside.  I jumped out of bed and ran to the window, unable to see because it was not quite light outside.  I went to the back door and stepped out on the patio and all of the sudden my feet were wet!  It was RAINING!!  I had planned some outside work today and now had to reschedule but was glad to do it.  We have had soooo many days of 100+ degree weather and I couldn't remember the last time it had rained.  As far as I am concerned this is a great day, no matter what else happens.

My boys are going to start school at the end of this week and are really excited.  We got their new shoes last night and I had to make them put them back in the box so they wouldn't get messed up before school starts.  They also helped in the making and mixing of the Pineapple U/D Cake this morning so if it doesn't turn out I'll blame it on them.....:) 

I found this recipe on a great site, Byron's Dutch Oven Cooking by the way.  There are a lot of great recipes and many of them can  be modified to be Gluten Free.  Lets get to the recipe!   The ingredients are as follows:

This 12" holds 2X the volume of my 10"

Dutch Oven 12"

4 Tbsp butter

1 cup brown sugar

8 pinapple rings

8 maraschino cherries

1 GF cake mix

1 cup pineapple juice

1/3 cup water

3 eggs

1/3 cup oil

Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve into the butter. Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.

My pic didn't turn out so bueno here.....Grrrrrr

Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.

Bake: Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or until top of cake springs back when touched.

Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next run a rubber spatula around the inside edge of the oven to loosen the cake. To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and replace the lid so that it holds the paper in place. Make sure you have an available lid stand resting on your table for the next step. Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip the oven over so the cake falls onto the lid. Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand to make sure the cake didn't stick. Then lift the oven off the lid. The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the parchment paper. Allow cake to cool slightly before service.

Two of the pineapples stuck to the bottom of the oven but I put them back in place.

There is the finished product!  I can't remember the last time I made a Pineapple U/D Cake and this is the first time ever in my Dutch Ovens but it turned out really good.  I would like to hear some more Dutch Oven recipes if anybody has some good ones. 

Be sure to come back tomorrow for a post on "Beginners Guide to Living Gluten Free".  I have teamed up with Alex from A Moderate Life this week to inform, educate and hopefully entertain many of you on the first steps of living a gluten free lifestyle.   Enjoy!!

This post is part of the following blog carnivals......Go check out these great sites!!

Mouthwatering Mondays

Monday Mania

Two For Tuesdays

Slightly Indulgent Tuesday

Tempt My Tummy Tuesday

Tuesday Twister

Gluten-Free Wednesdays

Real Food Wednesday

Pennywise Platter Thursday

Fight Back Friday