1 pkg "complete" white cake mix
1 can pineapple rings
1 small bag pecans
1 small jar maraschino cherries
1/2 cup brown sugar
foil
margarine
flour
cardboard circle cut slightly- smaller than inside
of Dutch oven then covered with foil
Line Dutch oven with foil. Grease and flour well. Layer bottom of oven with pineapple
rings. Save juice. Use pecans and
maraschino cherries to fill in holes. Sprinkle over pineapple: brown sugar,2
tbs pineapple juice, 4 to 5 pats margarine. Prepare cake mix. Use rest of pineapple juice as liquid in mix. Pour into oven. Cover and eat oven. Use 6 briquettes
on bottom and 18 on top. Keep briquettes in a 1 to 3 ratio to keep up heat. Bake 20-30 minutes. Let oven cool. Place foiled cardboard on top of cake and invert oven to remove cake. Slowly peel off foil from cake. Serve.
Thanks to J.D.
Kuehn, Cahokia Mounds District Executive
