Make the Famous Hatch Pineapple Upside Down Cake!

Make the Famous Hatch Pineapple Upside Down Cake!

Missing the river? Take yourself back with the delectable smell and taste of this famous Hatch dessert! We don’t know if it’s backcountry camping in Grand Canyon that makes desserts taste so dang good, or if it’s our guides’ cooking prowess, but everything tends to taste better on the river. When you’re really missing the river, you can try to recreate the memories of your last trip at home by making the beloved Hatch Pineapple Upside Down Cake. It’s been adapted from this recipe from thegoodheartedwoman.com.

**Best if consumed outside, in windy conditions with plenty of sand… everywhere.

Hatch Pineapple Upside Down Cake

The famous Hatch Pineapple Upside Down Cake

Ingredients

• ½ cup butter
• 2 cup brown sugar
• 20 oz. can pineapple slices (reserve the juice)
• 1 yellow cake mix
• 3 eggs
• 1/2 cup vegetable oil
• Water (see box cake directions for amount)

Step 1: Prepare the Coals

• Prep about 25-30 briquettes.
• On calm, moderately warm day with little or no wind, you will need about 12-14 briquettes on top and 8-10 on the bottom for a 10-inch cast iron Dutch oven. On windy days, you may need some backup coals in case the others fade too early.
• Add more briquettes as needed if the weather is colder.
  • In a pinch, this can be made indoors over the stove and in the over (check the cake box for oven directions).

Step 2: Line the Dutch Oven

• Double-line your Dutch oven with extra-wide, heavy-duty aluminum foil. The foil should create one smooth liner that tightly follows the corners of the oven.
  • For this cake, we do not recommend using Dutch oven liners. They require the cake to drop too far when it is flipped, and this can end in disaster.

Step 3: Prepare the Caramel

• Melt a stick of butter in the foil-lined Dutch oven, either by setting it over coals or on top of a camp stove.
• Use a wooden spoon to stir the caramel mixture to avoid piercing a hole in the foil lining.
• When the butter is completely melted, throw in the brown sugar and stir until it begins to melt.
  • The butter and brown sugar mixture should be thick, but not clumpy. Allow it to heat until it is smooth, then remove the Dutch oven from the heat.
• Set the pineapple rings in the bottom of the Dutch oven on top of the brown sugar mixture.
• Reserve the pineapple juice in the can – this will be used for making the cake.

Step 4: Mix the Cake Batter

• Pour the boxed cake mix into a large bowl.
• Add the eggs (usually 3) and oil called for in the cake mix directions.
• Use the reserve pineapple juice in place of water called for in the cake mix directions.
  • If you don’t have enough pineapple juice (and you probably won’t), add just enough water to achieve the required amount.
• Whisk the cake together until smooth.
• Carefully pour the cake batter over the pineapple and brown sugar mix in the Dutch oven. Pour gently to avoid disrupting the pineapples and brown sugar too much.

Step 5: Bake the Cake

• Put the lid on the Dutch oven and use a pair of long tongs to place briquettes on top of your Dutch oven.
• On calm, moderately warm day with little or no wind, you will need about 12-14 briquettes on top and 8-10 on the bottom for a 10-inch Dutch oven.
  • Add briquettes as needed if the weather is colder. If there is a lot of wind blowing directly on your Dutch oven, the coals will burn down faster. In this case, start some extra coals when you start baking the cake so that you have some to swap out later for the spent ones.
• Bake the cake for about 30-40 minutes, depending on outside conditions.
• Check the cake when you first smell it baking. The cake is done when it is bouncy to the touch.
  • You can also check the center with a toothpick or fork – it should come out clean when it’s done cooking.
• When the cake is done, remove it from the coals and remove the lid.

Step 6: Flip the Cake

• Prepare to flip the cake – do this step immediately after removing the Dutch oven from the coals. DO NOT WAIT until the cake cools.
• You will need two flat surfaces that are easy to lift, and are at least 3 or 4 inches wider than your Dutch oven. (i.e., a large baking sheet, cutting board, etc.)
• The next part involves some HOT WORK! Protect your hands, and any other body parts you’re concerned about.
• With two hands and heat-resistant gloves or potholders, use the edges of the aluminum liner to carefully lift the cake out of the Dutch oven.
• Set the cake, in the foil liner, on the first flat surface.
• Roll the sides of the aluminum lining down until it is even with the top/bottom of the cake.
• Set the second flat surface gently on top of the cake. Put one hand underneath and one hand on top. Flip the cake over in one smooth, fluid motion.
• Carefully remove the foil from the top while the caramel is still hot and soft – if it cools first, it will stick to the foil and create a mess.
• Serve warm or cold. (There probably won’t be any left to get cold though!)

Step 7: Enjoy!

Alternative Option: Make It in Your Home Oven

These recipe directions walk you through the process of making a pineapple upside-down cake outside in a camping environment. However, there is no rule that says you can’t make it at home in your oven. Simply prepare as directed and bake according to your cake mix directions.

Want to enjoy the real deal in the majestic Grand Canyon? Book your next trip now!