Lee's Legendary Pineapple Upside Down Cake
Ingredients:
1 stick of butter
3/4 - 1 cup brown sugar
1 can pineapple slices or chunks, drained (save liquid to contribute to cake mixture)
maraschino cherries (optional)
1 box yellow cake mix
1 1/2 cups liquid (pineapple juice and a choice of lemonade, sprite, 7-up, or water)
1 tsp. vanilla extract
Directions:
Line a 12" camp oven with parchment paper for ease of clean up and flipping of the cake.
Chop up butter and place in heated oven.
While butter is melting add brown sugar, stir until mixture is even.
Place pineapple as desired, add cherries, if used and remove oven from heat.
Dump cake mix into a mixing bowl, along with liquid, vanilla and stir mixture.
Pour mixture over pineapple mixture and place lid on oven.
Place 9-10 coals under oven and 15 coals on lid.
Bake 35-45 minutes, until cake is springy to the touch.
With lid raised, lift cake to the top of the oven, by holding the parchment paper, with the help of friends.
Place lid back onto oven, so parchment paper doesn't slip and invert oven, while wearing leather gloves.
Remove oven base and parchment paper and allow to cool a bit before serving.