Scout Camp Pineapple Upside Down Cake |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Hands down my favorite GS camp dessert ever! Super easy and oh so tasty! Ingredients:
3 (16 ounce) prepared butter pound cake |
3 (16 ounce) cans crushed pineapple, lightly drained |
1 cup butter |
1 (16 ounce) box brown sugar |
vegetable oil cooking spray |
Directions:
1. Slice cakes into 12 even pieces.
2. 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).
3. Spray each piece of foil with cooking spray.
4. Place 1 slice of cake on each piece of foil.
5. Top each piece of cake with a heaping tablespoon of pineapple.
6. Place one tablespoon of brown sugar and one tablespoon of butter on top of pineapple.
7. Wrap securely in foil and heat in embers until topping is melted.
8. This recipe can also be baked at home in a conventional oven. Bake at 350 for 15-20 minutes.
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