Campfire Pineapple Upside-down Cake

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Yield: 6 servings

Ingredients

  • 1 frozen pound cake (16 oz.)
  • 6 tbsp margarine, divided
  • 1/2 cup brown sugar, divided
  • 6 slices of pineapple (from a can)
  • 14 maraschino cherries

Directions

  1. Remove the pound cake from the aluminum tin that it came in.
  2. Spread half the butter across the bottom.  Sprinkle with 1/4 cup brown sugar.
  3. Lay three pineapple rings on top of the brown sugar, and place maraschino cherries into the center and between each.
  4. Slice the poundcake in half the long-way.  Place the bottom half on top of the fruit.
  5. Repeat steps 2-4 with the remaining butter, brown sugar, pineapple, and cherries.
  6. Place the top half of the pound cake on top and cover with aluminum foil.  Refrigerate until ready to use.
  7. To cook, place over the campfire for 15-20 minutes, rotating occasionally.
  8. Remove from the heat and let stand 10 minutes before serving.

Adapted from Country Living.



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