Camp Pineapple Upside Down Cake Recipes

CAMP PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Cut 12 large squares of aluminum foil.
• Cut doughnuts in half the way you would a bagel.
• Spread the cut side of each doughnut half with 1 tsp of butter and sprinkle with 1/2 tbsp of brown sugar.
• Top half of the doughnuts with a pineapple slice, then with the other halves of the doughnuts.
• Seal each doughnut tightly in foil.
• Lay over medium coals for about 10-15 minutes, turning halfway through. Open carefully as it will be very hot.

PINEAPPLE UPSIDE-DOWN CAKE III

Steps:

• Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
• Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
• Combine flour and baking powder. Set aside.
• Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
• Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.

SCOUT CAMP PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Slice cakes into 12 even pieces.
• Tear 12 equally sized pieces of heavy duty aluminum foil (I always use Reynolds as what passes for "heavy duty" in the store brand variety is somthing a kin to tissue paper).
• Spray each piece of foil with cooking spray.
• Place 1 slice of cake on each piece of foil.
• Top each piece of cake with a heaping tablespoon of pineapple.
• Place one tablespoon of brown sugar and one tablespoon of butter on top of pineapple.
• Wrap securely in foil and heat in embers until topping is melted.
• This recipe can also be baked at home in a conventional oven. Bake at 350 for 15-20 minutes.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

MINI PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

CAMPFIRE PINEAPPLE CAKES

Steps:

• Spread butter onto the cut-sides of each doughnut half. Sprinkle brown sugar evenly over the butter. Sandwich a pineapple ring between the halves of each doughnut.
• Prepare four squares of aluminum foil with cooking spray. Put each sandwich onto the prepared side of a foil sheet; wrap foil around sandwiches to seal into a pouch.
• Cook by placing pouches near a campfire until heated through, about 20 minutes.