Pineapple Upside Down Cake

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

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Song: Tupelo Train by Chris Haugen
Editing: Ashley Saldanha

Hey it’s desert day hearing camping y’all are in for a good one you’re an old classic pineapple upside-down cake mmm from homemade scratch it is you can do this in a Dutch oven you will impress so many people and guess what we Musa power tool in this episode so come on

And let’s get her done Hey thank y’all for stopping by the banks of the Red River whoo it is a great day and why don’t we got cooking today on some cowboy cooking with Kent Rollins very popular pineapple upside-down cake hey a lot of people fix them but we fixin to put our twist on

One and everything that we use will be down there in the little description below and hey Ferg oh you new viewers that might just be joining us right now for the first time be sure and hit that subscribe button because we don’t want you to miss out on any of these recipes

That we got going on and today I do like a dessert I do and the beagles got a sweet tooth and so does Marmaduke so let’s get this upside-down cake to go in and then we can turn it right-side up and eat it now you know cooking cakes in

A Dutch oven can be a little tricky anyway because you’re dealing with some moisture and you’re dealing with some wind always in our country anyway but this one’s got that extra little hard factor to it that you can get by if you just pay attention what is it a lot of

Brown sugar on the bottom with some butter you get that caramelized effect but also it can burn quicker but we’re going to show you how to manage that today to where you can do this Hey you’ll be the star of the neighborhood and the campgrounds when you’ve got this

One going so we have got a 10-inch Dutch oven here and we have melted 1/2 stick of butter as you can see in there and we’re going to combine that with some brown sugar so we’re gonna use 1/2 a cup of brown sugar give or take 14 granules

And see what I’m talking about this stuff has a mind of its own and will come out whenever it gets ready so we’re just gonna sprinkle it around in here and we don’t have to mash it and incorporate it all into that butter so let me get this little spatula here

Because I want this to be a good little thing on the bottom to where it’s got some of that butter and that brown sugar to make sort of a paste it’s time for some pineapple big you a pineapple tree clamor so we got our spread out we did

And look what we did we climbed the pineapple tree and got us some of these pineapple rings so just make sure that everybody’s got a place to be I think it’s gonna come out pretty close to the right amount folk looky there just to fit and one left over that we can fill

In the cracks save that juice because I want to use it later and we got all them little holes in there we got to fill them with something I don’t know what it’s going to be but I’m thinking what is it Marci are no cherries yes it is and say

Do you be having the gout this is a medical commercial if you got some of that gout an old cowboy trick is you don’t soak your feet in that juice you drink it it is good for that but they’re also good eating well we got our 70 Rees

Counted out in there and one thing I like if I’m a using me some cherries is some almond extract so we’re just going to give these a little light sprinkling of this to get them some of that flavor because I’m an extract and cherries go well and they all go well with pineapple

They do give it a good stir in so you get some of that in there and guess where these fit a round deal go in a round deal it don’t go in a square winning bid it go in that now a lot of folks be splitting these in half and

Laying them in there nah ain’t no sense in splitting them let’s just set them right down in there and get them in the right spot and I’ll say this dish already looks pretty look at that extra juice we had there will distort right in there so well we got that just sitting

There waiting on us put together let’s get these dry ingredients mixed down you need to mix these in a separate Glo we’re going to use about a cup and a half of flour now to that we’re going to add about I’d say 1/4 of a teaspoon of

Salt maybe a half that’s all it takes two teaspoons of baking powder that much there’s a little humidity so we dumped in a little extra so we got our dry mixed up well we set it aside it is time to make the batter and this is just a

Typical cake batter 1/3 of a cup of shortening or what I would call Crisco or lowered that’s what I prefer anyway then we’re gonna add 2/3 of a cup of sugar now when you get it to this point I like to go ahead and sort of mash that sugar and that Crisco together

That way when we break out our automatic guess what we got folks everybody’s been able to see it again what is it it is the power tools in the kitchen again you got to have one of these one egg we’re gonna put in there so we’re going to use a cap full of

Vanilla which is about a teaspoon put her right in there guess what happens now folks it is time to run the power to well you want to make sure that you got that good and smooth ain’t no lumps in there no where and what are we going to do now

Two thirds of a cup cow juice we are so let’s get her to the two third mark which is about there we’re going to mix this just a second before we go to adding flour to it and we’re going to just add this flour gently be careful

Not to over stir this we just sort of want to fold it around to where we can get it incorporated but we ain’t going to whoop it to death nor stir it too much and just keep adding a little flour and I don’t know if you know it or not

But I think the bagel is cleaning off the mixer bowl over here maybe not now we’re just going to pour this out and evenly spread it over that so just go to putting you some dollops here there and under and then we’ll spread it out to

Where it all fits just right we don’t want to leave none of this in here but I hear the beads saying yeah it’s okay dad you can leave a little in take your little rubber spatula and just try to spread this evenly too whether you cover

Everything up we got it to that point folks thing but one thing to do and that is to bake it like this and turn it upside down so meet me over here to the fire and let’s get it going well you see me put it on a tall trivet now the

Reason for this tall tribute is we got to cook it slow and this is one way that we can regulate Heat we’re not putting this on something short or setting it directly in the coals now you see me put a pretty good light circle of coals pretty good distance from that Dutch

Oven that way we can start out slow if we need to speed things up or we need to do something we can push them coals back in there but there is never any coals directly underneath this thing unless we need to target some heat right at the

End the top we got covered pretty light as well the wind is blowing pretty hard to date when five mile an hour so we’re going to have to rotate to take care of this win to even out our hot spots the top one way bottom the other that way if we got a

Hotter spot on one side of the other we got it took care of but you want to cook this as slow as you can especially with all that brown sugar and butter there on the bottom so say you’re out there camping and you got all these ingredients and you want to cook this

But you ain’t got no tribute it can still be done folks just make sure that you have even a lighter ring of coals and you’re a pretty good distance from it heat will travel especially on a day like today you might can microwave something alright folks I want to tell

You something it’s pretty hot on this side I need to go ahead and pull some of these coals back over here a little more because unlike other cakes there is no cake batter on the bottom this juice is bubbling up around it so we’re sort of caramelizing that bottom is all that is

Happening and when that batter on top we’re just going to cook it so relatively this is a shorter cooking time than you would have if you was cooking a whole cake so let me back this heat off just a little and how would y’all like to take a look I sure would

So let’s see what’s happening in here because I bet you with the way the winds blow in there is a little browning already taking effect so you can see that things are getting to cooking it is a little jiggly right here so we’re gonna let it sit let her keep minding

Its own business but I am gonna back these coals off even some more because that bottom is pretty close it is you can see see that brown sugar how that brown color is coming around here so I know that stuff is doing what it’s supposed to that’s why we’re gonna slow

This down even more so we don’t burn under that bottom now you’ve seen us cook some cakes before to where we he maybe even had to target the heat and we had to slow it down or maybe cook it right in the middle top and bottom to

Get that jiggle out of it but this is not that way because all this is right there on top already so we’re just waiting for this to Brown and get firm and set up now if you think this is cooking even too fast for you set it off

The fire over there get it off them cold that’s why I backed off this heat because I think we got to slow down enough that we are owning the money Well I think it is time to do a little check-in I do we’re first gonna see who that browning is spreading out and getting more even we want to see sort of got that spongy deal to it look what I got a toothpick fresh from the pasture

It is clean plumb through folks it is a done deal it is so I’m gonna meet you at the table I am we I don’t know if y’all can smell it but I can and it is smelling some of that good now at this point I like to take something and run

Around the edge of this to make sure that it is away from that cast iron because we’re gonna let it sit just a second before we do anything but remember this here toothpick err don’t you to poke a few holes in there you can poke as many as you like I’m gonna put

Like six or nine or ten now you remember that juice we saved back in that can of pineapple juice packed in heavy syrup we’re gonna use I would say maybe a tablespoon or a little more about the same of the cherry juice that is all mixed up well and guess what’s gonna happen

We just gon pour it around on this cake to where it’ll find its way through there get you a plate something that will fit down in there now if you’re using something that you can get it right down there in amongst that that’s even better and let all that magic begin

And folks we’re gonna say a little prayer that the cake comes out Lord we just help you that we just thank you so much and we hope the cake comes out of there amen we’re gonna let it sit about three or four or five minutes that’s

What we’re going to do and let it just sit there and ooze all that goodness down in there what do you think duker good lord answers prayers you know so thank you Jesus here you go folks let’s see it tried to come out all the weight

Set for two little pineapples it did now this would have probably worked better would you had the right size of plate that would have been sticking on there a pretty sight it is to me now I do have you a tip there if you’re cooking this

In a Dutch oven be nice would you I had a plate that was the same size they’d fit right down there on top of that cake that way when it failed that extra 11 and 1/2 foot it wouldn’t have broke the sideboard off this one side but hey I’m

Gonna tear it up anyway when I eat it seeking we’ve reached under here indeed emo be mocking me some of that right there and I got a little piece for my to taste testers right off the bat Duke big hey big v8 Duke right here hey what

There any tail wags to reap the benefits of your work and the good Lords answered prayers let’s take us a bite I want that cherry right in there to sweetness as he is texting my yoga and my Taekwon doe I am because that right there is a great deal

But the carmelization that you get from the brown sugar and the pineapple juice and the butter right there on the bottom it sort of reminds me of a pineapple cinnamon roll when you get there I mean this stuff right here is good old fashioned taste and its best so we

Really do thank you for dropping by the banks of the Red River today to watch your video and as always we tip our hat to the servicemen and women and all the veterans them in the states and abroad who have kept this country safe god bless y’all and we hope that you are

Safe wherever you’re at to all our regular viewers and our new viewers hey get it here and let’s have a big old group hug I do love a hug because what does mr. Rogers say remember I have told you the world needs more good neighbors and that first neighbor starts with each

One of y’all ring the dingy dong bell member at your neighbor’s house taking my pineapple upside-down cake thank you again from the bottom of our heart we hope you enjoyed this god bless you each and every one and I’ll see you down the upside down right side down pineapple upside-down cake trill