12 Delicious Quick Camping Pineapple Cakes Amazing

You’re about to discover the secret to making your camping trips even sweeter with our roundup of 12 Delicious Quick Camping Pineapple Cakes. Perfect for home cooks looking for easy, tasty treats under the stars, these recipes promise minimal effort with maximum flavor. Whether you’re a seasoned camper or just love a good pineapple cake, get ready to be amazed by these simple yet sensational ideas!

Pineapple Upside Down Campfire Cake

Transform your next camping trip into a gourmet getaway with this Pineapple Upside Down Campfire Cake. **No oven? No problem.** This recipe turns the classic dessert into a smoky, sweet masterpiece over the flames.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter cake)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup unsalted butter, melted (or use coconut oil for a twist)
• 1/2 cup pineapple juice (reserved from canned pineapple)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 4 pineapple rings (canned or fresh, patted dry)
• 4 maraschino cherries (for that classic look)
• 1/4 cup brown sugar (for a caramelized topping)

Instructions

1. **Prep your campfire** to have medium heat coals ready, not flames.
2. In a bowl, **mix flour, granulated sugar, baking powder, and salt** until well combined.
3. **Stir in melted butter and pineapple juice** until the batter is smooth. Tip: Let the batter rest for 5 minutes to thicken slightly.
4. **Place pineapple rings and cherries** at the bottom of a well-greased, 8-inch cast-iron skillet.
5. **Sprinkle brown sugar evenly** over the pineapples and cherries for the caramel layer.
6. **Pour the batter** over the fruit, spreading it gently to cover.
7. **Cover the skillet with foil** and place it on the campfire grate. Tip: Use a lid if your skillet has one for better heat circulation.
8. **Bake for 25-30 minutes**, checking at 20 minutes. The cake is done when a toothpick comes out clean.
9. **Let it cool for 5 minutes**, then invert onto a plate. Tip: Run a knife around the edges if it sticks.

Ready to dig in? The cake boasts a **moist crumb** with a **caramelized pineapple topping** that’s irresistibly sticky. Serve it warm with a scoop of vanilla ice cream for a **campfire dessert that’s anything but basic**.

Quick Camping Pineapple Mug Cake

Get ready to whip up this tropical treat in minutes—no oven, no fuss, just pure pineapple bliss in a mug.

Ingredients

• 1/4 cup all-purpose flour (spooned and leveled)
• 2 tbsp granulated sugar (or sub with coconut sugar for a healthier twist)
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk (any kind works, even almond or oat)
• 1 tbsp melted butter (or any neutral oil)
• 2 tbsp crushed pineapple, drained (save the juice for a drizzle!)
• 1/4 tsp vanilla extract (optional but recommended)

Instructions

1. In a 12-oz microwave-safe mug, whisk together flour, sugar, baking powder, and salt until no lumps remain.
2. Pour in milk, melted butter, and vanilla extract. Stir until just combined—don’t overmix!
3. Fold in crushed pineapple gently, leaving some chunks for texture.
4. Microwave on high for 1 minute 30 seconds. Check for doneness; if needed, add 10-second bursts until the top springs back when touched.
5. Let cool for 1 minute—trust us, it’s lava-hot! Drizzle with reserved pineapple juice or a dollop of whipped cream if you’re feeling fancy.

Perfectly moist with bursts of tangy pineapple, this mug cake tastes like summer in a cup. Serve it straight from the mug or flip it onto a plate for a Insta-worthy moment.

Easy Pineapple Skillet Cake for Camping

Ready to level up your camping dessert game? This pineapple skillet cake is a breeze to make and packs a tropical punch. No fancy gear needed—just a trusty skillet and a fire!

Ingredients

• 1 cup all-purpose flour (sifted for fluffiness)
• 1/2 cup sugar (or sub with coconut sugar for depth)
• 1 tsp baking powder (the fresher, the better)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup milk (dairy or almond both work)
• 1 egg (room temp blends smoother)
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract (real stuff, not imitation)
• 1 cup diced pineapple (fresh or canned, drained well)

Instructions

1. Preheat your skillet over medium campfire coals for 5 minutes. Even heat is key.
2. Whisk flour, sugar, baking powder, and salt in a bowl. No lumps mean a uniform cake.
3. In another bowl, mix milk, egg, melted butter, and vanilla until fully combined.
4. Pour wet ingredients into dry. Stir gently—overmixing toughens the cake.
5. Fold in pineapple pieces. They should be evenly distributed but not smashed.
6. Pour batter into the preheated skillet. Smooth the top with a spatula.
7. Cover with a lid or foil. Cook for 20 minutes. Peek once at 15 to check progress.
8. Insert a toothpick in the center. If it comes out clean, it’s done. If not, give it 5 more.
9. Let sit for 5 minutes before slicing. This sets the structure.

Juicy pineapple bits caramelize slightly, adding a sticky-sweet contrast to the tender crumb. Serve warm with a dollop of whipped cream or straight from the skillet under the stars.

Campfire Pineapple Dump Cake

Oven-ready in minutes, this Campfire Pineapple Dump Cake is your go-to for a fuss-free, crowd-pleasing dessert. Bold flavors meet minimal effort—perfect for those last-minute BBQ invites.

Ingredients

• 1 box yellow cake mix (or vanilla for a twist)
• 1/2 cup unsalted butter, melted (substitute with coconut oil for a dairy-free version)
• 1 can (20 oz) crushed pineapple, undrained (juice adds moisture)
• 1/2 cup brown sugar (pack it tight for that caramel-like sweetness)
• 1 tsp vanilla extract (pure extract kicks up the flavor)

Instructions

1. Preheat your oven to 350°F (175°C)—no guesswork here, use an oven thermometer for accuracy.
2. In a 9×13 inch baking dish, spread the crushed pineapple evenly, juice and all—this is your flavor base.
3. Sprinkle the brown sugar over the pineapple, then drizzle with vanilla extract for that aromatic depth.
4. Pour the dry cake mix directly over the pineapple layer—no mixing required, let it sit like a blanket.
5. Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible for a golden crust.
6. Bake for 40-45 minutes, or until the top is deeply golden and the edges bubble—trust the visual cues.
7. Let it cool for 10 minutes before serving—patience rewards you with the perfect texture.

Unbelievably easy, this cake boasts a gooey pineapple center with a crispy, buttery top. Serve it warm with a scoop of vanilla ice cream for that irresistible hot-cold contrast.

Pineapple Coconut Camping Cake

Skip the oven and whip up this no-bake Pineapple Coconut Camping Cake under the stars. Sweet, tropical, and ridiculously easy, it’s your next campfire hit.

Ingredients

• 1 box vanilla cake mix (or your favorite flavor)
• 1 cup coconut milk (shake well before using)
• 1/2 cup crushed pineapple, drained (save the juice for cocktails!)
• 1/4 cup vegetable oil (or any neutral oil)
• 3 large eggs (room temperature for best results)
• 1/2 cup shredded coconut (toasted, for extra crunch)
• 1 tbsp powdered sugar (for dusting, optional)

Instructions

1. Prep your camping stove or fire pit to medium heat, about 350°F.
2. Mix cake mix, coconut milk, crushed pineapple, vegetable oil, and eggs in a large bowl until smooth. Tip: A whisk works wonders here.
3. Pour the batter into a greased, fire-safe pan. Tip: Use a cast iron skillet for even cooking.
4. Cover with a lid or foil and cook for 25-30 minutes. Tip: Check at 20 minutes with a toothpick—it should come out clean.
5. Sprinkle shredded coconut on top and let it sit for 5 minutes to toast slightly from residual heat.
6. Dust with powdered sugar before serving, if desired.

Velvety with a punch of pineapple, this cake’s got a moist crumb and a coconutty finish. Serve it warm with a drizzle of reserved pineapple juice for a next-level dessert.

Quick Pineapple Camping Cake in a Jar

Let’s ditch the oven and whip up a Quick Pineapple Camping Cake in a Jar—yes, it’s as fun as it sounds. Perfect for those no-fuss sweet cravings under the stars or in your backyard.

Ingredients

• 1 cup all-purpose flour (sifted for fluffiness)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup vegetable oil (or any neutral oil)
• 1/2 cup crushed pineapple (drained, reserve juice)
• 1/4 cup pineapple juice (from the can)
• 1 tsp baking powder (ensure it’s fresh)
• 1/2 tsp vanilla extract (pure for best flavor)
• Pinch of salt (balances sweetness)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add oil, pineapple juice, and vanilla extract to the dry ingredients. Mix until just combined—don’t overmix.
3. Fold in crushed pineapple gently to keep the batter light.
4. Divide batter evenly into 2 clean, wide-mouth mason jars (12 oz), filling only halfway to allow rise.
5. Screw lids on loosely to let steam escape. Place jars in a camping stove or over a grill on medium heat (350°F) for 25 minutes.
6. Check doneness by inserting a toothpick; it should come out clean. Let cool slightly before digging in.

The cake turns out moist with juicy pineapple bits, offering a tropical twist. Serve warm straight from the jar or top with a dollop of whipped cream for extra indulgence.

Camping Pineapple Angel Food Cake

You won’t believe how easy it is to whip up this dreamy dessert under the stars. Camping Pineapple Angel Food Cake is your next go-to for sweet, smoky nights.

Ingredients

• 1 box angel food cake mix (look for one that requires only water)
• 1 can (20 oz) crushed pineapple in juice (do not drain—juice is key!)
• Aluminum foil (heavy-duty works best for campfire cooking)

Instructions

1. In a large bowl, combine the angel food cake mix and the entire can of crushed pineapple with juice. Stir until just mixed—no need for extra water or oil.
2. Prep your campfire by letting flames die down to hot coals for even cooking. Tip: Use a stick to test heat—if you can hold it near coals for only 3 seconds, it’s perfect.
3. Pour the batter into a greased Dutch oven or a foil-lined baking pan. Cover tightly with foil to trap steam, which makes the cake fluffy.
4. Place the covered pan on the campfire coals. Cook for 20-25 minutes. Tip: Rotate the pan halfway for even baking if your coals are uneven.
5. Check doneness by inserting a stick—if it comes out clean, your cake is ready. Let it sit covered for 5 minutes off heat to set.

Bursting with tropical vibes, this cake is impossibly light with a caramelized crust from the campfire. Serve it straight from the pan with a dollop of whipped cream or toasted marshmallows for extra magic.

Pineapple Camping Sponge Cake

Bake this Pineapple Camping Sponge Cake and watch it disappear faster than your camping snacks. It’s fluffy, fruity, and foolproof—even in the great outdoors.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1/2 cup crushed pineapple, drained (reserve juice for moisture)
• 2 large eggs (room temperature for best volume)
• 1 tsp baking powder (aluminum-free for no aftertaste)
• 1/4 tsp salt (enhances flavors)

Instructions

1. Preheat your camping stove or oven to 350°F. Use a cast iron skillet or a greased cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Make a well in the center; add melted butter, eggs, and pineapple. Mix until just combined—don’t overmix.
4. Pour batter into the skillet or pan. Smooth the top with a spatula.
5. Bake for 25-30 minutes. Check doneness with a toothpick—it should come out clean.
6. Let cool for 10 minutes. Serve warm or at room temperature.

Light as air with a tropical twist, this cake pairs perfectly with morning coffee or as a sweet campfire treat. Try it toasted with a dollop of whipped cream for extra indulgence.

Quick and Easy Pineapple Camping Cake

Yes, you can whip up this tropical treat even in the great outdoors! Grab your skillet, and let’s turn that campsite into a bakery.

Ingredients

• 1 box yellow cake mix (or any flavor you love)
• 1 can crushed pineapple (20 oz, undrained for extra moisture)
• 3 eggs (room temperature blends better)
• 1/3 cup vegetable oil (or any neutral oil)
• 1 cup water (adjust if batter seems too thick)

Instructions

1. Preheat your camping stove to medium heat, about 350°F if using an oven.
2. In a large bowl, mix the cake mix, crushed pineapple (with juice), eggs, oil, and water until smooth. Tip: A whisk works wonders here.
3. Lightly grease your skillet with oil to prevent sticking.
4. Pour the batter into the skillet, spreading it evenly. Tip: A lid helps cook the top evenly without flipping.
5. Cover and cook for 25-30 minutes. Tip: Check doneness by inserting a toothpick; it should come out clean.
6. Let it cool for 10 minutes before slicing. Serve warm for that gooey goodness.

Rich with pineapple sweetness, this cake stays moist and fluffy. Try it with a dollop of whipped cream or straight from the skillet for that rustic charm.

Campfire Pineapple Chocolate Cake

Picture this: a gooey, chocolatey masterpiece with a tropical twist, all cooked over an open flame. This campfire pineapple chocolate cake is your next outdoor adventure must-have.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter texture)
• 1/2 cup cocoa powder (dark for richer flavor)
• 3/4 cup sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup milk (whole milk for creaminess)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup diced pineapple (fresh or canned, drained well)
• 1/2 cup chocolate chips (milk or dark, your choice)

Instructions

1. Preheat your campfire to medium heat, aiming for 350°F if using a Dutch oven.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until no lumps remain.
3. Add milk, oil, egg, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing.
4. Gently fold in diced pineapple and chocolate chips into the batter.
5. Pour the batter into a greased 9-inch round pan or Dutch oven.
6. Cover with a lid or aluminum foil and place over the campfire. Cook for 25-30 minutes, checking at 20 minutes.
7. Insert a toothpick into the center; if it comes out clean, your cake is done. Let it cool for 10 minutes before serving.

Moist, rich, and bursting with pineapple chunks, this cake pairs perfectly with a scoop of vanilla ice cream. For an extra flair, drizzle with melted chocolate or a sprinkle of sea salt before serving.

Pineapple Camping Coffee Cake

Craving something sweet and tropical for your next outdoor adventure? This Pineapple Camping Coffee Cake is your go-to. Easy to make, even easier to devour.

Ingredients

• 1 cup all-purpose flour (for a lighter cake, use half whole wheat)
• 1/2 cup sugar (adjust to taste)
• 1/4 cup melted butter (or any neutral oil)
• 1/2 cup crushed pineapple, drained (save the juice for glaze)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp vanilla extract (or almond for a twist)
• 1/4 cup milk (any kind works)
• 1 egg (room temperature blends better)

Instructions

1. Preheat your camping stove or oven to 350°F. Use a cast iron skillet for even heat.
2. In a bowl, mix flour, sugar, and baking powder. Tip: Sift dry ingredients to avoid lumps.
3. Add melted butter, egg, milk, and vanilla. Stir until just combined. Overmixing leads to tough cake.
4. Fold in crushed pineapple gently. Tip: Reserve some for topping for extra texture.
5. Pour batter into a greased skillet. Bake for 25 minutes or until golden and a toothpick comes out clean.
6. Let cool for 5 minutes. Drizzle with pineapple juice glaze if desired. Tip: Serve warm for the best flavor.

Out of the oven, this cake boasts a moist crumb with bursts of pineapple sweetness. Perfect with a morning coffee or as a campfire dessert under the stars.

Quick Pineapple Camping Pound Cake

Get ready to transform your camping trip with this Quick Pineapple Camping Pound Cake—moist, flavorful, and effortlessly delicious.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter texture)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup unsalted butter, melted (or coconut oil for a tropical twist)
• 1/2 cup crushed pineapple, drained (reserve juice for glaze)
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• Pinch of salt (balances the sweetness)

Instructions

1. Preheat your camping stove or oven to 350°F. Use a Dutch oven or a greased loaf pan if baking at home.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the melted butter, egg, and vanilla extract to the dry ingredients. Mix until just combined—overmixing leads to a dense cake.
4. Fold in the crushed pineapple gently, ensuring it’s evenly distributed without deflating the batter.
5. Pour the batter into the prepared pan. Cover with a lid or foil if using a Dutch oven to trap steam.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let it cool slightly before serving.

Unbelievably tender with pockets of juicy pineapple, this cake is a campfire hit. Serve warm with a drizzle of reserved pineapple juice for an extra flavor kick.

Conclusion

These 12 Delicious Quick Camping Pineapple Cakes are truly amazing, offering a sweet escape into nature’s embrace with minimal effort. Tempt your taste buds and simplify your camping desserts by trying these recipes. Don’t forget to leave a comment with your favorite, and share the joy by pinning this article on Pinterest. Happy baking and happy trails!