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Healthy Pineapple Cake for Camping: One-Pan Wonder

A moist, single-layer pineapple cake made with whole-wheat flour and sweetened only with pineapple and a touch of maple syrup. Baked in a Dutch oven over a camp stove or fire, it's a wholesome camping dessert that comes together in one bowl.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups whole-wheat pastry flour or all-purpose whole-wheat
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 1 cup crushed pineapple, drained reserve 1/3 cup juice
  • 1/3 cup pineapple juice reserved from can
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil, melted or neutral oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chopped fresh pineapple optional, for texture

Method
 

  1. Light your camp stove or prepare a bed of hot coals for your Dutch oven. You want a steady medium heat — about 350°F if you have a thermometer, or the coals should be ash-covered and glowing.
  2. In a medium bowl, whisk together the whole-wheat flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, mix the drained crushed pineapple, reserved pineapple juice, maple syrup, melted coconut oil, vanilla, and egg. Stir until smooth.
  4. Pour the wet ingredients into the dry. Stir just until combined — a few lumps are fine. Fold in the chopped fresh pineapple if using.
  5. Grease a 10-inch Dutch oven or a 9-inch cast-iron skillet with oil or butter. Pour in the batter and spread evenly.
  6. Place the lid on the Dutch oven. If using a camp stove, set the oven over medium-low heat and bake for 30-35 minutes, rotating the oven a quarter turn every 10 minutes. For a campfire, set the oven on a ring of coals and pile coals on the lid. Check doneness with a skewer — it should come out clean.
  7. Remove from heat and let the cake cool in the pan for 10 minutes. Serve warm or at room temperature. Store leftovers as directed.