Cherry Upside Down Cake
1 medium can pie cherries, tart unsweetened
1 stick butter
1/2 pound brown sugar
1 box yellow cake mix
Begin warming your Dutch oven with the lid on, and put in the
butter to melt. Spread some butter on all sides of the Dutch
oven for easier removal later.
Mix the cake mix in a bowl according to directions. I use simple
mix with just water, but with egg and oil recipe it holds
together better. When the cake mix is ready, put the Dutch oven
over medium hot coals. The cake can cook while you eat dinner,
or it can be done up on the grill after dinner is cooked.
Add brown sugar and mix with the butter. Spoon in the cherries
with liquid and spread evenly. When the cherries and liquid are
added, check to see that the pan is truly level. If the mixture
is immediately boiling furiously, your coals are too hot. A
gentle simmer or less is good. Spoon or pour the cake mix into
various spots in the hot cherry-brown sugar-butter mixture. Do
not stir as you will dislodge the evenness of the cherries.
Put the lid on the Dutch oven and put 10 or 12 coals on the lid.
The cake is usually done in 20 minutes, so check at that time.
Cake should be nicely browned and visibly risen. If pale, add
coals to the top and consider more heat below, and cook for ten
When done and while still hot, remove the lid. Cover the top of
the Dutch oven with doubled, heavy-duty foil. Two people can now
turn the Dutch oven over quickly onto a table top. Be sure to
use hot pads or oven mitts. This is great to do while others
watch; it is a showy, colorful surprise. Garnish with whip cream
or ice cream.
Pineapple-cherry upside down cake is equally delicious. Stir the
pineapple juice into the butter and brown sugar, and arrange
pineapple rings side by side making a pattern in the bottom of
the Dutch oven. Put a single cherry in the middle of each ring,
and place other cherries in the spaces between the rings.
Reserve all the cherry juice and extra cherries.