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Quick Camping Pineapple Cakes |
"In an effort to avoid S'more burnout on our last trip, I came up with this quick recipe you can make right at camp and just toss on the hot coals of the campfire."
Ingredients :
- 6 sheets heavy duty aluminum foil (10x12-inch)
- 1 (12 ounce) package prepared sponge cake shells
- cooking spray
- 1 (20 ounce) can crushed pineapple, drained, juice reserved
- 2 tablespoons brown sugar, divided
- 1/3 cup chopped pecans, divided
- 18 maraschino cherries
Instructions :
Prep : 15M | Cook : 6M | Ready in : 25M |
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- Spray the aluminum sheets with cooking spray, and place a sponge cake shell in the center of each sheet. Spoon the crushed pineapple into the cakes, dividing it equally, and sprinkle each cake with about 1 teaspoon of brown sugar and about 2 teaspoons of nuts. Top each cake with 3 maraschino cherries, and drizzle 1 to 2 teaspoons of the pineapple juice over each cake.
- Wrap the cakes in the foil, leaving some room at the top for air circulation. Place the foil packs onto the embers of a campfire until the cakes are hot and bubbling, about 10 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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