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.
pineapple cake mix
instant coconut pudding
dark chocolate 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.
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