Mini piña colada cakes are baked on the grill for a camping treat.

Pineapple rings and cherries are placed in the bottom of muffin cups, then covered with cake batter. Baked on the grill, then flipped out, these easy cakes make an impressive dessert.

The cake mix is very easy to make, using boxed cake and pudding mix. You can serve these cakes drizzled with chocolate and caramel syrup, or eat them as-is.

Recipe Directions

1. Spray a muffin tray with non-stick spray, then spoon 1 tablespoon brown sugar into each muffin cup. Place a pineapple ring and cherry in the middle of each cup.

2. In a bowl, combine cake mix, coconut pudding, eggs, butter, oil, and pineapple juice; mix well. Spoon the batter into the muffin cups until 2/3 full.

3. Cook indirectly on a grill over medium-high heat until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool for 5 minutes before carefully flipping out of the pan (this will help to reserve the sauce that will be in the bottom of each muffin pan).

4. Plate and garnish with chocolate and caramel syrups.

5. Tip

6. To get the cake to sit better on the plate, cut off the top before removing from the muffin tin to create a flat surface.