Campfire Pineapple Upside-Down Cakes


  • 6 teaspoons butter
  • 6 tablespoons brown sugar
  • 6 canned pineapple slices
  • 6 maraschino cherries
  • 6 individual round sponge cakes


  • Place 1 teaspoon butter in 1 side of sandwich iron. Hold over fire to melt; remove from fire. Carefully sprinkle 1 tablespoon brown sugar over melted butter. Top with pineapple ring; add cherry to center of pineapple. Top with cake (flat side up); close iron.
  • Cook pineapple side down over a hot campfire until brown sugar is melted and cake is heated through, 5-8 minutes. Invert iron to open, and serve cake on an individual plate.

Test Kitchen tips

  • We tested these little cakes with fresh pineapple, too, but liked canned better. Fresh pineapple took too long to get tender. Canned was a perfect fit.
  • After you invert each warm cake from the iron, there will be some caramelly goodness left behind; drizzle over each cake to serve.
  • Nutrition Facts

    1 cake: 211 calories, 6g fat (3g saturated fat), 38mg cholesterol, 214mg sodium, 39g carbohydrate (32g sugars, 1g fiber), 2g protein.

    Total Time
    Prep: 10 min. Cook: 5 min./cake

    6 servings

    We make this fun pineapple upside-down cake recipe while camping or in the backyard around a fire. It’s very yummy, but the sandwich iron should be opened only by adults to avoid burns. —Cheryl Grimes, Whiteland, Indiana

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    Written by tasteofhome


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