Pineapple Up-Side-Down Cake

Dig into Pineapple Up-Side-Down Cake. You and your trusty spoon will explore layers of creamy pudding, crunchy cake, and succulent pineapple.

Ingredients:

• ½ cup pineapple pieces, dried
• 2 tbsp Jell-O Brand Vanilla Instant Pudding Mix
• 2 tbsp instant dry milk powder
• ½ cup dehydrated angel food cake crumbs
• 2 tbsp shredded coconut, dried
• 1 cup water

At Home:

For information about dehydrating pineapple, review the dehydrating fruit page.

For information about how to make cake crumbs, review the making bread crumbs page.

Pack the pineapple and angel food cake into separate 3 x 5 inch plastic bags. Pack the coconut, instant dry milk powder, and pudding powder in separate 2 x 3 inch plastic bags. Place the filled bags inside another sandwich size plastic bag to stay organized.

Weighing 3 ½ ounces per serving, this backpacking recipe passes Chef Glenn’s deliciousness to weight ratio.

On the Trail:

In a small pot, combine dried pineapple and ½ cup water. Light stove and warm for 10 minutes over gentle flame. Don’t boil or apply too much heat. You just want the pineapple to rehydrate and warm.

Combine instant dry milk powder with ½ cup cold water in a pot or serving cup and stir until mixed.

Add instant pudding mix and stir or shake briskly until smooth. Pudding will set in about five minutes.

After pudding sets, cover with angel food cake crumbs. Push down a little into the pudding, but don’t stir.

Spoon the warm pineapple over the angel food cake. Pour any remaining juice over the cake as well.

Garnish with shredded coconut.

Follow your hunger from Pineapple Up-Side-Down Cake to another backpacking recipe for dessert.