I made this cake in the camper oven at Bethpage Camp-Resort. And let me tell you . . . that is quite a feat in a camper oven Peeps. First, I’m not sure, but I don’t think there is a thermostat on that oven whatsoever and the flame strip runs right down the middle of the oven, so anything baking in that area is getting cooked quickly and to the max (burnt). So . . . that means moving the pan around periodically so that hot spot gets switched up so the whole pan gets cooked. Um Yeah.
That oven and I already had an unfortunate run in with a boxed mix of brownies that did not end well. I am stubborn as a mule and I can tell you, that oven issued a challenge that day. My poor camper pan and poor JT. Disappointment and a pan stuck with charcoal brownie bites.
Disclaimer: Due the fact that I had recently spilled a load of panko in the camper, these Pineapple Upside-Down cake pics have been retaken in a semi-more-civilized environment called: My home kitchen. To see the Panko spill and an iPhone photo of the real cake, which I served warm, follow Sid Turner on FB and look back. Not a pretty sight. Delicious, but not pretty.
Bethpage Campground is the ultimate camping resort!!!
Seriously, if we didn’t buy snacks at the restaurant, local seafood (TAKE $$$ for that, expensive and Soooooo Worth It!!!) and a few little toys for JT, we would have spent $0. I’m telling you . . . this place is a blast!
Free Water Park (included with site)
Beach area complete with giant floating trampoline
Ice cream – like 40 flavors!
Chesapeake Bay Seafood!!!
Camping with 30 super fabulous people who all bring a dish for potluck dinner every night!!!! YUM!!!!
Bethpage Camp-Resort Rocks!
Bethpage is located on the shoreline of the Rappahannock River, very near where the river meets the Chesapeake Bay. There are activities for every age, from a baby pool and baby water park to the lily pads (perfect challenge for JT!) and the water slides for the biggie kids! Golf carts for cruising, paddle boats and mini-golf! We just had a blast!
While at Bethpage, we zipped over to the Urbanna Seafood Market and Raw Bar for crabs and scallops! We tried to get jumbo lump crabmeat, there, too, but we ended up going into town for it. In case you haven’t tried my Maryland Crab Dip recipe yet . . . it is AWESOME (even with canned backfin crab) and double-triple-super delicious with FRESH JUMBO LUMP CRAB (straight from the Bay, People!) and disappeared in one minute. Literally.
*Photo credits to Lennie Lancaster Stevens. ☝🏼
This Pineapple Upside-Down Cake recipe is super quick, delicious and incredibly flavorful – and this cake is delicious served warm or cold! To make it even easier – I’ve used a doctored up cake mix – .$89 from Aldi!!! So you can easily make this while you’re camping (I just stirred the mix with a fork). I’d bet it could even be baked in a closed grill if you keep an eye on the temp.
I baked this Pineapple Upside-Down Cake in my number 9 Griswold at home. It baked for about 50 minutes because the cake was pretty thick. You’ll have to adjust your baking time depending on the size of your pan.
Use this recipe for times when you need a dessert and you’re rushed or if you want to take something scrumptious to a cookout – you can even flip it out of the skillet to cool, then flip it back in, cover with a lid to transport and then just cut to serve. I would love to try it in a Dutch oven using charcoal and a parchment liner – my Dutch ovens that I take camping have legs and are Lodge brand, which doesn’t have the amazing nonstick finish like our antique Griswolds.
And as always, when you make this Pineapple Upside-Down Cake, post your pics and tag me at #fourmileridge or Julie Bailey Turner. Thanks!!!!
Pineapple Upside Down Cake
You can't wreck this recipe. It's quick, it's easy and it's moist and DELISH.
- 1 box of yellow or white cake mix
- 1 can of pineapple rings - reserve 1/2 cup of the juice
- maraschino cherries - 12
- brown sugar - 1/2 cup, lightly packed
- butter - 4 Tbsp
- white sugar - 1/4 cup
- sour cream - 1 cup, room temperature
- canola or vegetable oil - 1/3 cup
- eggs - 4, room temperature
- vanilla - 1 - 2 tsp, optional
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix the cake mix, 1/2 cup of pineapple juice from the can, white sugar, oil, sour cream, eggs and vanilla (optional). Set aside.
- In a cast iron skillet or baking pan, melt the butter on the stovetop and stir in the brown sugar, stir until the brown sugar melts into the butter, about 3 minutes. Turn off the heat.
- Carefully place the pineapple rings in the hot butter/sugar mixture, creating a design for the cake top. Place a maraschino cherry in the center of each pineapple ring.
- Spray the sides of the pan with nonstick cooking spray.
- Spoon the cake batter over the top of the pineapples and cherries and using a hot mitt, lower the cake into the oven. Griswold #9 baked for about 50 minutes, but the cake pan cake (13 x 9) baked for about 35 - 40 minutes.
- Remove the cake from the oven when a toothpick inserted in the center comes out clean.
- Cool the cake on a baking rack for about 10 minutes, then remove from the pan to cool completely on a wire rack - leaving the skillet or pan on top for a few minutes until all the brown sugar/butter melts down into the cake.
- Return to the skillet upside down using a cake lifter or serve on a cake plate.