TOPPING

  • 1/4 cup unsalted butter
  • 2/3 cup light brown sugar
  • 8 slices canned pineapple
  • Blueberries (optional)

CAKE

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 2/3 cup light brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup pineapple juice
  • 1/2 cup milk
  • 1/3 cup sour cream

1. Heat 20–24 charcoal briquettes, preferably in an elevated firepan.

2. For the topping, melt butter in a medium saucepan over medium heat. and

3. Sprinkle brown sugar over the top, cooking until sugar is melted, mixture darkens slightly in color, and bubbles start appearing around the edges.

4. Pour topping mixture into cake pan and carefully arrange pineapple slices and blueberries, if using, in the butter.

5. For the cake, combine flour, baking powder, and salt in a medium bowl, set aside.

6. In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color, about 3–5 minutes. If you soften the butter, you can cream ingredients by hand.

7. Beat in egg until incorporated, then mix in vanilla extract and pineapple juice. Once incorporated, stir in the milk and sour cream.

8. Gradually mix in dry ingredients and stir until just incorporated. Batter will be thick.

9. Pour batter into the prepared Dutch oven, cover, and place over 6–8 of the hot coals and scoop 14–16 hot coals evenly on top of the lid.

10. Bake for 30–40 minutes, or until fragrant, golden brown, and a toothpick inserted in center comes out mostly clean.

11. Let cool for 15 minutes, invert cake onto a serving tray or cutting board, and serve at any temperature.

This recipe originally appeared in "Beyond S'mores" by Lynn Cline.