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.
An ice cream scoop is a great way of placing the cake mix in the cake tins, a spoon could also be use.
This dessert has a wide range of flavors that are reminiscent of those found in a pina colada drink including coconut, pineapple, and cherry.
The pina colada cake is removed from the tin the same way as an upside down pineapple cake.
The pineapple and cherry in the base of the pineapple become the main feature when cooked and turned out to serve.
The caramel and chocolate are the key garnishes to turn this cake into a dessert.
Mini Piña Colada Cakes Recipe
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.
Preparation 20 minutes
Cook 25 minutes
Ready in 45 minutes
Servings 12 Servings
Ingredients
Pineapple Rings
- non-stick spray
- 3/4 cup brown sugar
- 1 can pineapple rings juice reserved
- 6 maraschino cherries
Cake
- 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
To Serve
- dark chocolate syrup
- caramel syrup
Equipment
- large muffin tray or small cake tins
Directions
Pineapple Rings
- 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.
Cake
- 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.
To Serve
- Flip the cakes out onto a serving plate.
- Garnish by dribbling the chocolate and caramel syrups across the cake and plate.
Nutritional Information
Sodium: 451mgCalcium: 130mgVitamin C: 7mgVitamin A: 326IUSugar: 54gFiber: 1gPotassium: 172mgCholesterol: 61mgCalories: 451kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 4gSaturated Fat: 7gFat: 17gProtein: 4gCarbohydrates: 74gIron: 1mg
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