This cute and practical individual upside-down pineapple cake is a perfect camp dessert. It can be cooked in any form of a camp oven or even a Dutch oven.
Into each individual backing dish (tin, ramekin, or can) add one tablespoon of butter and slosh around to get up the sides.
Sprinkle a tablespoon of brown sugar in each dish, then top with a slice of pineapple and place a cherry in the center.
Pineapple Cake
Preheat the camp oven to 350 degrees F (180 degrees C).
Cream the butter and sugar until light and fluffy.
Add the eggs slowly, beating after each addition. Beat in the vanilla essence.
Sift together the flours, then fold into the mixture until just combined and almost smooth. Add the pineapple juice.
Spoon the mixture evenly across the 6 dishes. Use the back of the spoon to make an indentation into each cake. This will help reduce a bulge being created when baked and help it sit flatter on the plate.
Bake in the preheated camp oven for 40 minutes or until baked (a skewer inserted into the cake comes out clean).
To Serve
Let the cakes sit for 5 to 10 minutes after baking. Invert onto a serving plate. All going well, the cake and its pineapple will come out cleanly. Serve as is or top with a butterscotch sauce, cream, or similar.