Ingredients25 m servings 301 cals
- Spray the aluminum sheets with cooking spray, and place a sponge cake shell in the center of each sheet. Spoon the crushed pineapple into the cakes, dividing it equally, and sprinkle each cake with about 1 teaspoon of brown sugar and about 2 teaspoons of nuts. Top each cake with 3 maraschino cherries, and drizzle 1 to 2 teaspoons of the pineapple juice over each cake.
- Wrap the cakes in the foil, leaving some room at the top for air circulation. Place the foil packs onto the embers of a campfire until the cakes are hot and bubbling, about 10 minutes.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 301 calories; 6 g fat; 60 g carbohydrates; 4 g protein; 57 mg cholesterol; 139 mg sodium. Full nutrition
ReviewsRead all reviews 12
I am the poster of the recipe…here are some “Side Notes” - You can find the sponge cakes in the bakery and/or produce department. They're typically used to make strawberry shortcakes. Also, the ...
what a refreshing change from the standard s'more! The first time I tried it didn't go so well. After following the instructions they burned. So 10 minutes in the embers is just too much. A ...
really really really good idea. Super simple. The cakes took no time at all to heat up in the coals, ours were very hot, I think I didn't even leave them on 3 minutes, as soon as you hear stea...
I made one change--when I made the topping, I used 1/4 cup brown sugar, four tablespoons flour, four tablespoons butter and a quarter cup pecans. I sprinkled the topping over each individual "ca...
These were pretty good, but we didn't care to much for the smokey flavor. Do not put them in flames!
These were a big hit! I forgot the cherries and pecans when we went camping, so just made them without and they were gobbled up. Thanks for this great recipe!