Campfire Pineapple Upside Down Cake Recipes

CAMPFIRE PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• Place 1 teaspoon butter in 1 side of sandwich iron. Hold over fire to melt; remove from fire. Carefully sprinkle 1 tablespoon brown sugar over melted butter. Top with pineapple ring; add cherry to center of pineapple. Top with cake (flat side up); close iron. , Cook pineapple side down over a hot campfire until brown sugar is melted and cake is heated through, 5-8 minutes. Invert iron to open, and serve cake on an individual plate.

SPICED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
• Bake in the preheated oven until cake is golden brown, about 40 minutes.
• Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

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.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
• For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
• Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
• Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Peel the pineapple and remove core. Slice into (1-inch) thick circles.
• In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar. Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes. Pour into a round 9 1/2-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel. Place 1 maraschino cherry in the center of each pineapple ring. Make the batter: Sift flour and baking powder together. In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes. With mixer on low, add eggs 1 at a time. Add half the buttermilk and vanilla then half the flour. Add remaining buttermilk and then remaining flour. Pour the batter into the cake pan over the caramel and pineapple. Spread out evenly with a rubber spatula. Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour. The cake should be nice and golden on top and puffed up slightly. When gently pressed in the center it should bounce back. Allow to cool slightly, (about 1 minute), before inverting onto a cake plate. Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato.

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.

CAMPFIRE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Spray a double layer of tin foil with cooking spray. Add a handful of pineapple chunks. Add pound cake cubes on top of the pineapple. To the top of the pineapple and cake, add a good dollop of butter and brown sugar. Fold up the packet and place on hot coals for about 5-10 minutes...until the butter has melted with the brown sugar and formed a sauce over the pineapple in the bottom of the packet. Top with a dollop of whipped cream and a sprinkle of cinnamon.

GLAZED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Melt first amount of margarine in a 9x9-inch pan.
• Arrange rings over melted butter.
• Insert cherries inside centre of rings.
• Sprinkle with brown sugar.
• Set aside.
• Cream second amounts of margarine and sugar together well in mixing bowl.
• Add eggs and beat.
• Mix in vanilla.
• Mix flour, baking powder and salt, together in small bowl.
• Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
• Stir after each addition until blended.
• Pour over the top of the pineapples.
• Bake in oven for 40-50 minutes.
• Loosen edges with knife.
• Invert onto plate and cool.
• Serve with whipped cream.

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.