Dutch Oven Pineapple Upside-down Cake

From J. Wayne Fears

1/4 cup butter, softened
1/2 cup brown sugar
1 can pineapple slices, drained,
reserving juice
1 small jar of maraschino
1 (9-ounce) package Jiffy golden
yellow cake mix
1 egg

Heat Dutch oven over charcoal or hardwood fire, keeping bottom of oven from coming into direct contact with coals.

Melt butter in the pineapple upside-down cake pan and sprinkle it with the brown sugar. Place pineapple slices over the brown sugar and place a maraschino cherry in each pineapple center. Set aside.

In a medium bowl, beat yellow cake mix, egg and half of pineapple juice for 4 minutes. Pour batter over pineapple slices in cake pan. Place pan in 12-inch Dutch oven on trivet or cake rack.
Cook until cake is golden brown and toothpick inserted in center comes out clean.

Remove from Dutch oven, pour remaining half of pineapple juice over cake and allow to cool in pan for 2 minutes. Carefully flip onto plate and serve warm. Makes 6 servings.