quick camping pineapple cakes

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.
• wrap the cakes in the foil, leaving some room at the top for air circulation. place the foil packs the embers of a campfire until the cakes are hot and bubbling, about 10 minutes.