Ingredients for Scout Camp Pineapple Upside Down Cake
- 1 (10 ounce) loaf butter pound cake, sliced into 12 even pieces
- 1 (8 ounce) can crushed pineapple, well drained
- 12 tablespoons butter
- 12 tablespoons brown sugar
- Vegetable oil cooking spray, as needed
- 12 pieces heavy-duty aluminum foil, about 12x12 inches
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How to Make Scout Camp Pineapple Upside Down Cake
- Preheat oven to 350°F (175°C) or prepare your campfire embers.
- Slice the cake into 12 even pieces (approximately 1-inch thick slices).
- Tear off 12 equally sized pieces of heavy-duty aluminum foil (approximately 12x12 inches).
- Lightly spray each piece of foil with cooking spray.
- Place 1 slice of cake in the center of each piece of foil.
- Top each cake slice with a heaping tablespoon (about 1.5 tablespoons) of drained pineapple chunks.
- Sprinkle 1 tablespoon of brown sugar over the pineapple on each foil packet.
- Dot 1 tablespoon of butter on top of the brown sugar.
- Carefully fold the foil over the cake, pineapple, brown sugar, and butter to create a sealed packet.
- **For campfire cooking:** Place foil packets directly on hot embers and cook for 15-20 minutes, or until the butter is melted and the topping is bubbly. Turn occasionally to ensure even heating.
- **For oven baking:** Place foil packets on a baking sheet and bake for 15-20 minutes, or until heated through and the topping is bubbly.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
211g
Fat
114g
Carbs
36g
