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 more minutes.

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.

Variation:
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.

Servings: 6-7