There are certain foods that are a classic for American BBQ, and one of them is Pineapple Upside-Down Cake in a Dutch Oven. The way I do it is sooooo simple, and soooooo tasty.
I did not do this in the conventional Dutch Oven method, which would utilize charcoal, but rather, on the Traeger. I also used a lemon cake mix.
This could be done in a cast iron skillet just as well.
1/2 Pineapple, (no core) sliced or cubed
2 Tablespoons butter
1/2 to 3/4 cup Dark Brown Sugar
1.8 cup vegetable oil
3 Lg. eggs
3/4 cup water
1 Betty Crocker (or other) Lemon Cake Mix
Pre-heat Dutch Oven in the grill using indirect heat 20 about 200-225 F.
Combine cake mix with eggs, oil, and water. Beat until smooth.
Melt butter in Dutch Oven and allow bubbles to cease. Add pineapple and brown sugar. Mix and spread evenly on bottom of Dutch Oven. Pour Cake mix into Dutch Oven and cover. Raise temp to 300-325F Cook until nearly firm. Remove cover. Insert Cake is done when a knife or toothpick inserted in the middle comes out clean, however, I usually stop a little before this as cooking will continue for awhile from the heat of the Dutch Oven.
Remove dutch oven and cool for 15 minutes or so, Cake should separate from the bottom and sides with a shake of the Dutch Oven, if it is properly seasoned, or you may need to loosen the edges with a knife.
Dump the cake out onto a large plate and enjoy. It was delicious.
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