Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 can (20 oz / 567g) pineapple slices, drained
  • 16 maraschino cherries, stems removed
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) softened butter
  • 1 large egg
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Prepare your campfire or charcoal. Light approximately 25-30 coals and divide them into two piles: one for underneath the oven and one for the lid.
  2. Spread the first 1/2 cup of softened butter evenly across the bottom of the Dutch oven. Sprinkle the brown sugar in a uniform layer over the butter.
  3. Arrange the drained pineapple slices on top of the sugar, placing one maraschino cherry in the center of each ring.
  4. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Beat in the remaining softened butter, egg, milk, and vanilla until the batter is smooth.
  5. Carefully pour the batter over the pineapples, smoothing the top with a spatula to ensure no gaps.
  6. Place the Dutch oven over 8-10 glowing coals and place 15-20 coals on the lid. Bake for 35-45 minutes.
  7. Remove the lid and use a knife to run around the edge of the cake. While still hot, place a serving platter over the oven and quickly flip the cake to reveal the caramelized fruit.