Ingredients for - Quick Camping Pineapple Cakes
1.
Heavy duty aluminum foil (10x12-inch) 6 sheets
2.
Prepared sponge cake shells 1 (12 ounce) package
4.
Crushed pineapple, drained, juice reserved 1 (20 ounce) can
How to cook deliciously - Quick Camping Pineapple Cakes
1 . Stage
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.
2 . Stage
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.
Recipe information
Cooking:
15 min.
Servings per container:
6
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