Upside Down Pineapple Cake
Article from ARB 4X4 Culture Ingredients: ½ cup of butter 2 cups of brown sugar 1 box of vanilla cake mix Accompanying cake mix ingredients Large can of pineapple slices Cake tin Aluminium foil Camp …
Article from ARB 4X4 Culture
- ½ cup of butter
- 2 cups of brown sugar
- 1 box of vanilla cake mix
- Accompanying cake mix ingredients
- Large can of pineapple slices
- Cake tin
- Aluminium foil
- Camp oven with trivet
Line a cake tin with two layers of aluminium foil. (We left our cake tin at home on our last 4WDing adventure so we just shaped about six layers of tin foil over a frying pan for a DIY cake pan.)
Melt the butter and mix in the brown sugar. Pour into the base of the lined cake tin. Drain the can of pineapple, saving about a quarter of a cup of juice. Place a single layer of pineapple slices over the butter and sugar mixture (we ended up using five slices around the edge with one in the middle).
In a separate bowl, prepare the cake mix as per the instructions on the box. Add the quarter of a cup of reserved pineapple juice and mix in well. Pour the cake batter over the pineapple slices and place into a camp oven on a trivet.
Place the camp oven on coals outside of the fire with more coals on top. The cake should bake in around 30 minutes but it will depend on how hot the coals are. Make sure to check the cake regularly for the first 20 minutes to ensure the butter and sugar mixture doesn’t burn.
Once the cake is spongey in the middle to the touch and holds it shape when jiggled, remove from the camp oven. Place a chopping board or large plate over the cake and quickly flip in one fluid motion. Carefully remove the foil using a spoon to scrape any crispy sugary bits off the foil as you go.
Serve with custard or cream.
Feeds six to eight hungry campers.