Mini Piña Colada cakes are baked in a camp oven and are a great camping treat. They can also be cooked at home and make a fancy dessert for backyard barbecues and parties.
Pineapple rings and cherries are placed in the bottom of muffin cups, then covered with cake batter. Baked in the camp oven, 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. Cream is also a good pairing as the dessert is very sweet.
Mini Piña Colada Cakes Recipe
- non-stick spray
- 3/4 cup brown sugar
- 1 can pineapple rings juice reserved
- 6 maraschino cherries
- 1 box pineapple cake mix
- 1 box instant coconut pudding
- 3 eggs
- 1/2 cup butter melted
- 1/3 cup vegetable oil
- 1 1/3 cups pineapple juice
- dark chocolate syrup
- caramel syrup
- large muffin tray or small cake tins
- Spray a muffin tray with non-stick spray.
- Spoon 1 tablespoon brown sugar into each muffin cup or small cake tin.
- Place a pineapple ring in each of the cups or tins then place a cherry in the middle of the pineapple.
- Preheat the camp oven to 350 degrees F (180 degrees C).
- In a bowl, combine cake mix, coconut pudding, eggs, butter, oil, and pineapple juice, then mix well.
- Spoon the batter into the muffin cups until 2/3 full.Tip: Place the batter as quickly as possible in the muffin tray or small cake tins otherwise the pudding mix will start to set the mixture.
- Place the cakes in the preheated oven and cook for 25 minutes.
- Once cooked let the small cakes cool for 5 minutes before carefully flipping them out of the pan.
- Flip the cakes out onto a serving plate.
- Garnish by dribbling the chocolate and caramel syrups across the cake and plate.
Dutch Oven Dessert