• 1 large can of whole pineapple slices
• 1 small jar of maraschino cherries
• 1 pineapple flavor or yellow cake mix
• 3 eggs
• 1/3 cup oil
• 1 cup light brown sugar
• 24 coals (8 bottom, 16 top)

Use a size 12 Dutch Oven; make sure it is well coated with butter-flavored Crisco so that the cake can be flipped later.  Evenly spread the brown sugar in the bottom of the oven.  Arrange pineapple slices in a circular pattern, and place cherries in and between the pineapple slices.  In a mixing bowl mix the cake mix according to the box instructions, but use the pineapple juice instead of water.  Blend well then pour into the Dutch Oven.  Bake for 35-40 minutes until a toothpick poked into the cake comes out clean.  Let cool for 10-15 minutes with the lid cracked open, then carefully run a plastic knife between the edge of the cake and the Dutch Oven.  Place lid back on oven, then with pot holders or oven mitts on each hand, quickly flip the Dutch Oven over while holding the lid on.  You should feel the cake drop onto the lid -- lift the oven part off with a flourish and unveil your masterpiece.