CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-02-22
Serves: 5-6
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 1 can pineapple (6 oz)
- 1 jar maraschino cherries
- 1/2 cup brown sugar
- 1 square margarine
- 2 yellow cake mixes, or 3 golden pound cake mixes
Instructions
Mix cake mixes according to directions.
Line the Dutch Oven with aluminum foil, place oven onto the heat, level it and melt the margarine in the oven. When melted, add the brown sugar, then the pineapple slices, then the cherries in the middle of the pineapple slices. This will be the glaze.
Pour cake on top of glaze. This dessert doesn't require much heat on the bottom, just enough to brown the glaze – about 8 briquettes should be plenty. Bake for approximately 25 minutes. Check it every 15 minutes and when golden brown, test it to see if it is done. If it is, take off the heat and lift the cake out of the oven by the aluminum foil. Put a pan or board on it and then turn it over quickly so that the glaze is on top. Remove the foil.
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