Becky's Pineapple Upside-Down Cake(Baked in Cast Iron)

A well-oiled and seasoned Dutch Oven Combo
Pillsbury Reduced Sugar Yellow or White Cake Mix
Dole Pineapple Rings (The ones in pear juice have less sugar than the "no sugar added" pineapple rings)
Brown sugar/Splenda Blend
Gallon size ziploc baggie

Make the cake mix in the baggie according to the directions on the box.

Drain the pineapple juice into the baggie. (Do not reduce the liquid in the box cake mix recipe.)
Voice of experience here--be sure to close the ziploc tightly before attempting to squeeze and mix.

Put a combo Dutch Oven on a one layer bed of hot coals the area of the pan, trying to make it level. The bed of coals is NOT tightly packed. Instead the coals should have about a 1/2 inch space in between them.

Add enough butter to coat the bottom of the inside of the pan.

Sprinkle the brown sugar blend lightly over the surface of the melted butter. (This will be a glaze on the finished cake.)

Add pineapple rings in one layer to cover the brown sugar. (Leftover pineapple rings should be chopped up and added to the waiting cake mixture.)

Then pour cake mixture carefully over the pineapple rings, so that you do not disturb the layout of the pineapple rings.

Add the lid to the dutch oven and, using tongs, pack the top tightly with hot coals.

Bake for 30 minutes, then use tongs to remove the coals and brush off the remaining coal dust. Remove the pan from the underlayer of coals and set aside until ready to eat.

When it's time for dessert, flip the pan and cut into your beautiful pineapple upside-down cake!