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Got this recipe from another site I belong to but thought I would share it here.
Ingredients
■1/2 cup butter
■1 1/2 cup brown sugar
■1/2 cup pecans, chopped
■1 can crushed pineapples
■Marashino cherries (if desired)
■1 package Betty Crocker Super Moist Butter Recipe Cake Mix
■1/3 cup butter, melted
■1 cup water (or use some pineapple juice from the can to replace part of the water)
■3 whole eggs
Directions
1.Melt 1/2 cup of butter in a 10″ cast iron skillet (a deep one is best). Add brown sugar and stir until it dissolves. Add chopped pecans to the mixture just before taking off the heat. (This step can, as was, done inside on the stove)
2.Set skillet off heat and then add pineapple and Marashcino cherries if desired. (I did not add the whole can of pineapple, maybe about 1/2 to 3/4, however much you like)
3.Prepare cake mix per directions on the box. You may substitute some of the pineapple juice instead of the one cup of water. Stir thoroughly and pour on top of pineapple mixtures.
4.Place skillet in the UDS at 350 on top of grill (or indirect on other grills or smokers). Check every 20 minutes and rotate to ensure even cooking. Bake time is about 1 hour, but check with toothpick for doneness.
5.Let cake cool for at least 10 minutes. Run knife around cake to loosen from sides of skillet. Invert onto serving plate.
Making the bottom of the cake (that turns into the top later)
Add the cake mix in
Get the coals going
Into the barrel for about 1 hour
Twenty minutes into it
Cooling on the counter
And here we have Pineapple Upside Down Cake ;)
Now the coals where still hot so on goes supper. One of my dry aged 2 inch steaks with Tatonka Dust
As you can see I broke out the good china for the steak
Ingredients
■1/2 cup butter
■1 1/2 cup brown sugar
■1/2 cup pecans, chopped
■1 can crushed pineapples
■Marashino cherries (if desired)
■1 package Betty Crocker Super Moist Butter Recipe Cake Mix
■1/3 cup butter, melted
■1 cup water (or use some pineapple juice from the can to replace part of the water)
■3 whole eggs
Directions
1.Melt 1/2 cup of butter in a 10″ cast iron skillet (a deep one is best). Add brown sugar and stir until it dissolves. Add chopped pecans to the mixture just before taking off the heat. (This step can, as was, done inside on the stove)
2.Set skillet off heat and then add pineapple and Marashcino cherries if desired. (I did not add the whole can of pineapple, maybe about 1/2 to 3/4, however much you like)
3.Prepare cake mix per directions on the box. You may substitute some of the pineapple juice instead of the one cup of water. Stir thoroughly and pour on top of pineapple mixtures.
4.Place skillet in the UDS at 350 on top of grill (or indirect on other grills or smokers). Check every 20 minutes and rotate to ensure even cooking. Bake time is about 1 hour, but check with toothpick for doneness.
5.Let cake cool for at least 10 minutes. Run knife around cake to loosen from sides of skillet. Invert onto serving plate.
Making the bottom of the cake (that turns into the top later)
Add the cake mix in
Get the coals going
Into the barrel for about 1 hour
Twenty minutes into it
Cooling on the counter
And here we have Pineapple Upside Down Cake ;)
Now the coals where still hot so on goes supper. One of my dry aged 2 inch steaks with Tatonka Dust
As you can see I broke out the good china for the steak
Plus!
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