Ingredients
6
6 servings
- •6 sheets heavy duty aluminum foil (10x12-inch)
- •1 (12 ounce) package prepared sponge cake shells
- •cooking spray
- •1 (20 ounce) can crushed pineapple, drained, juice reserved
- •2 tablespoons brown sugar, divided
- •⅓ cup chopped pecans, divided
- •18 maraschino cherries
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 301
- Carbohydrate: 60g
- Fat: 6g
- Fiber: 2g
- Protein: 4g
- Sugar: 39g
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