Campfire Pineapple Upsidedown Cake Foil Packets

Recipe Introduction

Pineapple Upside Down Cake Foil hits the sweet spot for lazy summers. I first tried these on a windy beach trip. The result was sticky, warm, and oddly perfect.

Quick Hook I bet you love retro desserts. This takes classic Pineapple Upside Down Cakes and makes them portable. Expect bright pineapple tang, deep brown sugar caramel, and a buttery crumb.

Brief Overview This idea comes from the same mid-century dessert love that made pineapple slices trendy. It nods to classic Pineapple Cake Recipe vibes.

Difficulty is easy medium. Prep is quick. Total time is about 35 45 minutes . Yields six individual cakes. Great for picnics or after dinner treats.

Main Benefits Top health win: fresh pineapple gives vitamin C and a fruity lift. These are perfect for Camping Desserts or backyard grills.

I’ve served them warm at a picnic and they vanished in minutes.

What makes this special is portability. They are true Foil Packet Desserts . Each cake cooks inside its own packet. No pans to wash.

No dirty plates at the campsite. I once burned one packet by placing it too close to coals. Lesson learned: use indirect heat and heavy duty foil.

Perfect occasions include mess free picnics and casual cookouts. Try them as Campfire Pineapple Foil Cakes or a Grilled Pineapple Upside Down Cake twist.

You can swap flavors easily. Coconut or bourbon amps the party vibe.

Fun stat: searches for Upside Down Cakes spike in summer. People want portable sweets. These are also great as Individual Foil Packet Desserts for kids.

The caramel tops become a sticky crown. I like a scoop of cold vanilla beside it.

What to expect on first try: a bit of trial with heat. Don’t panic if a packet steams. It cools and firms up.

Ready to see the ingredients and make your own Caramel Pineapple Foil Packet beauties? Next up is the ingredients list for these Portable Picnic Dessert Recipes.

Ingredients & Equipment

Fun fact: Pineapple Upside Down Cakes were a 1950s dinner party fave. I love how retro desserts travel. Pineapple foil packets turn that nostalgia into easy Foil Packet Desserts .

Main Ingredients Topping

• 1/2 cup (100 g) packed brown sugar. Use dark for deeper caramel.
• 3 tbsp (42 g) unsalted butter, melted. Real butter gives best flavor.
• 1 tsp (5 ml) dark rum or vanilla extract, optional.
• 6 pineapple rings (canned in juice, drained, or fresh slices 1/2 inch / 1.3 cm thick). Look for bright, firm fruit.
• 6 maraschino cherries, optional.

Main Ingredients Cake Batter

• 1 cup (200 g) granulated sugar.
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled.
• 2 large eggs, room temperature.
• 1 tsp (5 ml) vanilla extract.
• 1 1/2 cups (180 g) all-purpose flour.
• 1 1/2 tsp (6 g) baking powder.
• 1/4 tsp (1.5 g) fine salt.
• 1/2 cup (120 ml) whole milk or buttermilk for tang.

Quality tips: use real butter. Use ripe fresh pineapple if possible. Drain canned pineapple well.

Seasoning Notes

Essential combo: cinnamon plus a pinch of nutmeg. It brightens the caramel. Add zest of 1 lime for contrast.
Flavor boosters: a dash of dark rum, a pinch of flaky salt, or toasted coconut on top.

Quick swaps: no rum? Use 1 tsp vanilla . No butter? Try coconut oil . Prefer tang? Use buttermilk instead of milk.

Equipment Needed

• Heavy duty aluminum foil, 6 sheets 10 x 10 in (25 x 25 cm) . Double up for open coals.
• Grill with lid, campfire grate, or oven set to 350° F / 175° C .
• Tongs or heatproof gloves and a wire rack for resting.
• Small bowl, whisk, spoon, and an instant read thermometer (optional, 200– 205° F / 93– 96° C internal).

I once burned a packet by putting it too close to embers. Learn from me: use indirect heat. These are perfect as Campfire Pineapple Foil Cakes or Portable Picnic Dessert Recipes.

Pineapple Upside Down Cake Foil packets travel well. Honestly, they taste best warm, with a scoop of ice cream. Give it a go next trip.

You’ll see why Individual Foil Packet Desserts are a camping dessert hero.

Cooking Method

I love camping desserts. Nothing beats a warm cake by the fire. "Dessert tastes better outdoors," I joke every trip.

Prep Steps

Gather ingredients and tools first. Measure brown sugar, butter, flour. Cut six foil squares. This is essential mise en place.

Keep the batter bowl, spoon, and ladle near. It saves time while assembling. Label foil squares if you like.

Safety reminder: watch for hot steam when opening packets. Use tongs or heatproof gloves.

step-by-step Process

1. Preheat grill to 350° F / 175° C , or preheat oven to 350° F / 175° C .
2. Mix brown sugar and melted butter. Spoon 1 tablespoon caramel onto each greased foil. Place a pineapple ring and cherry.
3. Whisk sugar, melted butter, eggs, and vanilla. Fold flour, baking powder, and salt. Alternate with milk. Do not overmix.
4. Spoon 1/3 cup batter over each pineapple ring. Fold foil, leaving air space. Seal seams tightly.
5. Cook on indirect grill heat 18– 25 minutes , or bake 18 22 minutes in oven. Rotate packets once.
6. Check doneness visually and with a pull test. Foil should look slightly domed. Cake top should be golden. Insert a toothpick. It should have moist crumbs, not wet batter. Final internal temp about 200– 205° F (93– 96° C) .

Visual Cues for Doneness

Golden dome under foil equals nearly done. Batter should spring back slightly. Caramel will bubble during cook.

Pro Tips

Use heavy duty foil to prevent leaks. Double layer for campfire coals.
If pineapple seems dry, add a teaspoon of reserved juice to caramel.

Shortcut: make batter at home. Store it in a jar. Spoon at camp.

Common mistakes to avoid: overfilling packets and cooking over direct flames. Both ruin caramel. Also, don’t open packets early. Steam sets the crumb.

make-ahead option: mix batter up to 24 hours ahead. Keep chilled. Assemble packets right before cooking.

I once burned one packet. Learned to use indirect heat. Now my version of Pineapple Upside Down Cake Foil stays perfect.

Try these portable picnic dessert recipes next trip. You’ll love the caramel and bright pineapple.

Recipe Notes

Fun fact. Single serve desserts vanish first at picnics. I saw it happen. People love Foil Packet Desserts . This Pineapple Upside Down Cake Foil idea is perfect.

It is portable and pretty. It feels retro and clever.

Serving Suggestions

Plate each cake on a small dessert plate. Invert packets so caramel sits on top. Add a scoop of vanilla ice cream.

Sprinkle toasted coconut or chopped macadamias. These Pineapple Upside Down Cakes pair well with iced coffee. Try a cold rosé or a fruity mocktail.

For a grill party, serve alongside grilled pineapple slices. For camping, make simple skewers of fruit. These are true Portable Picnic Dessert Recipes .

Storage Tips

Cool cakes to room temperature first. Then transfer to an airtight container. Refrigerate up to three days. For longer storage, freeze individually.

Wrap each packet in plastic. Then tuck back into foil. Freeze up to two months. To reheat, preheat oven to 325° F .

Warm sealed packets for 8 12 minutes. Open carefully. Steam will be hot. Use tongs or gloves.

Variations

Want gluten-free? Use a 1:1 gluten-free flour blend. Add 1/4 teaspoon xanthan gum if needed. Going dairy-free? Swap butter with coconut oil.

Use almond or oat milk. For seasons, swap pineapple with peaches in summer. Use spiced apples in fall. These swaps work great in Campfire Pineapple Foil Cakes or a Grilled Pineapple Upside Down Cake setup.

Nutrition Basics

Per serving, expect about 420 calories. Fat roughly 18 grams. Sugar around 40 grams. Protein near 5 grams. Pineapple adds vitamin C and manganese.

The cake gives quick energy for outdoor fun. Enjoy in moderation.

I learned a hard lesson once. I placed packets over direct flame. They scorched. Now I always use indirect heat.

Honestly, that small step saved my dessert. Try one packet first on unfamiliar heat. Have fun. Share these Individual Foil Packet Desserts with friends.

They make classic Pineapple Cake Recipe vibes easy and cozy. Go make them. You’ll smile.

Frequently Asked Questions

Can I make Pineapple Upside Down Cake Foil packets on a campfire or grill?

Yes these "Pineapple Upside Down Cake Foil" packets are perfect for a bank-holiday barbecue or a Cotswolds campout. Cook over indirect heat with the packets seam side up, rotate once for even cooking, and test one packet first to dial in your cook time for that particular fire or grill.

How do I stop foil packets from leaking or burning when cooking over coals?

Use heavy-duty foil and double-wrap each packet if you expect direct embers or long cook times; grease the foil first to help the caramel release. Avoid direct flames by placing packets on the cooler side of the grill or on a grate above coals, leave a little internal air space so steam can circulate, and keep seams tightly sealed and seam-side up.

How can I tell when the cake inside the foil packet is done?

Open one packet briefly (watch the hot steam) and insert a toothpick into the centre it should come out with a few moist crumbs, not wet batter. A slightly domed packet, golden top visible through the foil, or an internal temperature of about 200 205°F (93 96°C) are all good doneness cues.

Can I make these ahead and how should I store leftovers?

You can assemble and refrigerate unopened packets for a few hours before cooking, or bake then cool and store leftovers in the fridge for up to 3 days in an airtight container (or keep sealed in foil).

For longer storage, wrap each cooled cake tightly and freeze up to 2 months; thaw overnight in the fridge and reheat briefly in an oven or on the grill to revive the caramel and crumb.

What simple variations or swaps work well for dietary needs?

Try a Piña Colada twist by adding shredded coconut and using coconut milk, or swap rum for bourbon in the caramel for depth. For gluten-free use a 1:1 GF flour blend (add ¼ tsp xanthan gum if needed), and for dairy-free/vegan replace butter with plant butter or coconut oil, milk with almond or oat milk and use two flax “eggs” in place of the eggs.

Are these foil-packet cakes very high in calories and how can I lighten them up?

They’re indulgent roughly ~420 kcal per serving in the basic recipe because of the butter and brown sugar caramel. To lighten them, reduce the caramel sugar by a tablespoon or two, use lower-fat milk or buttermilk, swap some butter for applesauce or mashed banana, or serve smaller portions with fresh fruit instead of ice cream.