Pineapple Upside-Down Cake

12"	Dutch Oven (serves 10-12)
24	briquettes (6 bottom/18 top)
	cook for 35 minutes

1 can	(20 oz size) of crushed pineapple
1 box	cake mix (either white or yellow)
3/4 cup	brown sugar
1/2 cup	chopped pecans or walnuts (optional)
1 stick	margarine
-	eggs and oil according to cake mix instructions

foil, leather gloves, one-gallon plastic bag (or mixing bowl), can opener, and knife also needed

Place oven on top of 6 hot briquettes.

Melt butter in oven, add brown sugar, and mix thoroughly.

Drain juice out of pineapple can. Then, add drained pineapple and nuts to sugar/butter mixture.

Mix cake flour, oil and eggs in plastic bag (or mixing bowl) and pour mixed ingredients over items already in oven.

Put lid on oven and place 18 hot briquettes on top. Bake for 10-15 minutes and check by removing lid and inserting knife into cake. When knife comes out clean, cake is done. If knife comes out gooey, continue baking.

When cake is done, let cool for 15 minutes. Place aluminum foil on top of pot, replace lid, put on gloves, and turn both pot and lid upside down so that the cake is sitting on top of lid.