We've managed to adapt a Betty Crocker recipe for Pineapple Upside Down Cake for the Traeger that is not only moist, sweet and soft yet caramelized beyond your fondest dreams but also unbelievably easy.
If you do want to take this caramelized perfection with you on a camping trip, mix all of the wet ingredients for the cake (pineapple juice, water, oil and eggs) prior to leaving and keep it in a separate container. Then mix it all together once you get to the campsite and follow the rest of the directions.
EASY PINEAPPLE UPSIDE DOWN CAKE
PREP TIME: 15 minutes
COOK TIME: 40 minutes
SERVES: 8 to 10 generous servings
RECOMMENDED PELLETS: Apple, Maple or Cherry
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix
Vegetable oil and 3 eggs called for on cake mix box
12-inch cast iron pan or dutch oven
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350°F with the lid closed for 10 to 15 minutes.
Melt the butter in the microwave and pour into a 12-inch cast iron pan. (You could also melt the butter in the cast iron pan on the Traeger.) Sprinkle the brown sugar on top of the butter.
Arrange pineapple slices on brown sugar, squeezing in as many slices as you can. Place a cherry in center of each pineapple slice, and if you want arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup.
Make cake batter as directed on box, substituting pineapple juice mixture for as much of the water as you can and adding in the required oil and eggs.
Pour batter over pineapple and cherries.
Place the cast iron pan on the grill grate and cook for 20 minutes. Then rotate the pan a half turn to ensure that it cooks evenly.
Cook for an additional 20 minutes or until toothpick inserted in center comes out clean.
Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake.
Remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator to keep all of that moisture in.
The best parts are the caramelized edges and drips of brown sugar caramel.