Tropical and delicious, pineapple upside down cake is a summer staple. Now you can take it camping with you in a foil packet version that will satisfy your sweet tooth.
1 16 oz. loaf frozen pound cake (we prefer Sara Lee’s All Butter pound cake), slightly thawed
1 15 oz. can pineapple rings packed in juice, drained with juice reserved
¼ tsp. salt
¾ cup brown sugar
8 maraschino cherries, stems removed, drained and dried
Create 8 foil packets by tearing off 16 pieces of foil 10” long. Stack two pieces of foil together, dull side up for each packet.
In the center of each packet, place a pineapple ring. Add a cherry to the center of each ring.
In a small bowl, whisk together reserved pineapple juice, brown sugar and salt. Depending on how much juice was in the can, the mixture should be a medium drizzling consistency.
Drizzle brown sugar topping generously over each pineapple ring and cherry.
Remove pound cake from foil pan and cut into 8 slices. With a fork, pierce each slice all over, creating holes for the brown sugar glaze to sink in. Place one slice on top of each pineapple ring, and top with additional brown sugar glaze.
Wrap fold foil to form packets, sealing the edges tightly. (The brown sugar mixture will be very hot and could cause burns should the sides leak.)
Cook on a grill over hot coals for 10 minutes, or until pineapple is tender. Remove from grill, open packets and invert onto plates to serve. Let stand to cool a bit before serving.
Makes 8 servings.