Pineapple Upside Down Cake

Thanks very much to Jane Maddin for posting this great idea to the Guide Mailing List!

These cakes can be cooked inside a tinfoil oven.

Directions: To make the cakes, grease the inside of clean tuna cans with shortening. Place one pineapple ring, a maraschino cherry, and then half-fill the can with yellow cake mix (mixed according to the package's instructions).

A pie tin is filled with quick lighting charcoal briquettes (I think that is what they are called) and they are set on fire to prepare. After they have heated up for half an hour they are put in the bottom of the tin foil oven (the hinged top can be put to the front if possible, then you don't lose every bit of heat, checking your cakes!) Four empty tin cans of the same size can be used to hold a cooling rack and you put your cakes in the oven.

The charcoal briquettes can be calculated to be one per 25 degrees of temperature change Fahrenheit. (If it is very cold, you may need an extra one or two) this makes it about 12 to 14 per pie pan.

If you are concerned about setting your surroundings on fire fill a second pie pan with sand and place it beneath the first one to act as insulation.

Check them for doneness according to the package directions!


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