Pineapple upside down cake

Ingredients:

Directions:

  1. Pack each ingredient into separate small zip-lock bags (vanilla pudding mix should be in a pint size zip-lock bag).
  2. Enclose all bags in a larger zip-lock bag.

Yield: Serves 1

Rehydrate:

  1. Add ½ cup water to pudding mix bag.
  2. Seal tightly.
  3. Shake 2 minutes.
  4. Let rest 10 minutes. (while eating)
  5. While pudding sets, cover with trail cake crumbs.
  6. Push cake down a little into the pudding, but don’t stir.
  7. Combine pineapple with ½ cup water in pot.
  8. Light stove and warm for 10 minutes over low flame. No need to boil—you just want the pineapple to rehydrate and warm up.
  9. Spoon the warm pineapple and juice over the trail cake.

Freezer bag cooking:

  1. Add 1/2 cup water to pudding mix bag.
  2. Seal tightly.
  3. Shake 2 minutes.
  4. While pudding sets, cover with trail cake crumbs.
  5. Push cake down a little into the pudding, but don’t stir.
  6. Let rest 10 minutes. (while eating)
  7. Combine pineapple with 1./2 cup hot water.
  8. Let sit in cozy for 10-15 minutes.
  9. Spoon the warm pineapple and juice over the trail cake.

Calories: 452