Grilled Pineapple Upside Down Cake
By Stephanie Engoy
Grilled Pineapple Upside Down Cake
By Stephanie Engoy
Yield/Serves:
8 servings
Total Time: 1 hour, 50 minutes
For the pineapple topping:
For the pineapple topping:
- 2 tbsp unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 5 rings fresh pineapple, about 1/2 inch thick
- Cooking spray
- 12-20 maraschino cherries
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Preheat your oven and grill to 350°F.
Spray the pineapple slices with cooking spray and grill them with the grill closed until they’re cooked through and lightly charred on both sides, about 6-8 minutes per side.
Remove and let them cool slightly, then slice all but two pineapple rings into quarters. Leave one pineapple ring whole and chop the final one into small pieces, and set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and granulated sugar until fluffy. In a third bowl, mix the buttermilk and vanilla.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla. Mix until just combined. Add the eggs one at a time, beating well after each addition, then fold in the chopped pineapple. Set aside.
Pour the melted butter into the bottom of an 8-inch round cake pan and sprinkle with brown sugar. Arrange the pineapple slices over the butter and sugar, with the whole pineapple ring in the center, then place a cherry in the center of each pineapple slice and in any empty spaces.
Spread the cake batter evenly over the pineapple slices in the pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes, then carefully invert the cake onto a serving platter or plate while it's still warm, allowing the brown sugar and pineapple to fall onto the cake.
Allow the cake to cool completely before serving. Enjoy!
Spray the pineapple slices with cooking spray and grill them with the grill closed until they’re cooked through and lightly charred on both sides, about 6-8 minutes per side.
Remove and let them cool slightly, then slice all but two pineapple rings into quarters. Leave one pineapple ring whole and chop the final one into small pieces, and set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and granulated sugar until fluffy. In a third bowl, mix the buttermilk and vanilla.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla. Mix until just combined. Add the eggs one at a time, beating well after each addition, then fold in the chopped pineapple. Set aside.
Pour the melted butter into the bottom of an 8-inch round cake pan and sprinkle with brown sugar. Arrange the pineapple slices over the butter and sugar, with the whole pineapple ring in the center, then place a cherry in the center of each pineapple slice and in any empty spaces.
Spread the cake batter evenly over the pineapple slices in the pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes, then carefully invert the cake onto a serving platter or plate while it's still warm, allowing the brown sugar and pineapple to fall onto the cake.
Allow the cake to cool completely before serving. Enjoy!