Pineapple Upside Down Cake

1. Preheat Dutch oven.
2. Melt butter in a 14” Dutch oven over a warm fire of charcoal briquettes. Add the brown sugar and melt while stirring constantly—don’t let it burn or caramelize.
3. Place the pineapple slices in the butter and sugar mixture and place halved maraschino cherries in the center of each pineapple slice.
4. In a separate container, prepare the cake mix according to the instructions on the package, but substituting some of the reserved pineapple juice (or light syrup) for the water or milk called for in the package instructions. Pour the batter over the pineapple and cover the Dutch oven.
5. Place oven on a medium-hot bed of coals (about 12 to 14 charcoal briquettes) with about 15 to 20 briquettes on the lid of the oven. Cook for approximately 30 minutes, or until golden brown (resist the temptation to lift the lid to check its progress too often!). Make sure your cake is completely baked by inserting a toothpick into the cake. If the toothpick comes out clean, your cake is done.
6. Cool for about 10 minutes. Then, after running a knife around the edge of the cake to ensure it is not sticking to the sides of the oven, turn the entire cake upside down on top of the lid. Serve from the lid of the Dutch oven.