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Pineapple Upside Down Cake

 * ||~ Topping ||  ||~ Cake Batter ||
 * 4 || Tbs. butter || 1 || yellow cake mix ||
 * 1 || cup brown sugar || 1 || cup pineapple juice ||
 * 8 || pineapple rings || 1/3 || cup water ||
 * 8 || maraschino cherries || 3 || eggs ||
 * ||  || 1/3 || cup oil ||

Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next run a rubber spatula around the inside edge of the oven to loosen the cake. To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and replace the lid so that it holds the paper in place. Make sure you have an available lid stand resting on your table for the next step. Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip the oven over so the cake falls onto the lid. Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand to make sure the cake didn't stick. Then lift the oven off the lid. The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the parchment paper. Allow cake to cool slightly before service. Serve with vanilla ice cream or whipped cream as topping. Serves: 8-10 ||
 * **Prepare Cake Topping:** Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter. Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.
 * Prepare Cake Batter:** In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges. Enjoy eating the rest of the batter :)
 * Bake:** Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or **until top of cake springs back when touched.**

Smoked Sausage Oktoberfest

Ingredients

 * 1 (1 pound) package Hillshire Farm® Smoked Sausage (any variety), cut into 4-inch pieces
 * 1 tablespoon butter or margarine
 * 1 medium onion, cut into wedges
 * 2 (16 ounce) cans sauerkraut
 * 1 cup apple juice
 * 2 medium apples, cut into wedges
 * 10 ounces diced or sliced refrigerated potatoes
 * Salt and pepper

Directions

 * 1) Brown sausage in butter in a 1 1/2 quart Dutch oven or large casserole.
 * 2) Arrange onion, sauerkraut, apples, and potatoes around sausage. Top with apple juice; salt and pepper to taste.
 * 3) Cover tightly and simmer over low heat, stirring once, for 20 to 30 minutes or until potatoes test done with a fork.