Quick Camping Pineapple Cakes

7 ingredients
2 steps

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

Directions

  1. 1
    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. 2
    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.

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