Pineapple Upside Down Cake

• 16 ounce can sliced pineapple
• 1⁄2 cup brown sugar
• 1/3 cup butter
• 1 package yellow cake mix
• Maraschino cherries (optional)
• 2 eggs

Preheat greased Dutch oven. Place 1/3-cup butter and 1⁄2 cup brown sugar in oven. Heat to melt butter. Place pineapple slices (save juice) in the butter and place halved cherries in each pineapple center with round side down. (If oven is too hot the sugar, butter and pineapple will burn). Mix yellow cake mix as directed on package using pineapple juice as part of the liquid. Pour batter over pineapple. Cover oven and place over coals. Bake for 30 to 40 minutes or until tooth pick inserted comes out clean. Allow to cool 10 minutes and then inverted on foil covered plate or platter.

Charcoal Hints:
Use a 12" deep Dutch oven and the 3 up/3 down cooking method. Because the bottom can burn easily, use the 2/3 cooking time method and monitor carefully.