Grilled Pineapple Upside-Down Cake

How to Make Grilled Pineapple Upside-Down Cake

1. 1

   Step 1: Preheat grill and char the pineapple

   Heat the grill to high (450–500°F / 230–260°C). Brush each pineapple ring lightly with a little of the melted butter and sprinkle a pinch of brown sugar on both sides, then grill directly over high heat 1–2 minutes per side until well-charred and caramelized; set aside. Charring concentrates the fruit's sugars and adds the smoky backbone for the cake.

   For this step

   • 8 ringsFresh pineapple rings
2. 2

   Step 2: Make the brown-sugar caramel in a skillet

   Reduce the grill heat to medium and place a 10-inch cast-iron skillet on the grill grates to warm. Add the remaining butter and the rest of the light brown sugar to the skillet and cook, stirring gently, until it becomes glossy and just bubbling into caramel, about 3–5 minutes; remove from direct heat. Arrange the charred pineapple rings in a single layer over the caramel (reserve any juices from the pineapple) so the fruit sits neatly when the cake is inverted.
   
3. 3

   Step 3: Prepare the cake batter

   In a medium bowl whisk together flour, baking powder, salt, and granulated sugar. In a separate bowl whisk the eggs with milk and vanilla, then stir in about half of the reserved melted butter (or melted butter left from caramel prep) until combined. Fold the wet ingredients into the dry just until combined—do not overmix—to keep the crumb tender.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 2 tspBaking powder
   • 1/2 tspSalt
   • 3/4 cupGranulated sugar
   • 2 largeLarge eggs
   • 1/2 cupWhole milk
   • 1 tspVanilla extract
   
4. 4

   Step 4: Pour batter and bake on the grill (indirect heat)

   Pour the batter evenly over the arranged pineapple in the cast-iron skillet and smooth the top. Move the skillet to the cooler side of the grill for indirect cooking, close the lid, and bake at an even 350°F (175°C) for 25–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
   
5. 5

   Step 5: Cool briefly, invert, and serve

   Remove the skillet from the grill and let the cake rest 10–15 minutes so the caramel sets slightly. Run a knife around the edge, invert onto a serving platter, and lift off the skillet to reveal glossy caramel and charred pineapple. Serve warm (great with vanilla ice cream or whipped cream) and store leftovers covered in the fridge for up to 3 days.
   

1. Heat the grill to high (450–500°F / 230–260°C). Brush each pineapple ring lightly with a little of the melted butter and sprinkle a pinch of brown sugar on both sides, then grill directly over high heat 1–2 minutes per side until well-charred and caramelized; set aside. Charring concentrates the fruit's sugars and adds the smoky backbone for the cake.
2. Reduce the grill heat to medium and place a 10-inch cast-iron skillet on the grill grates to warm. Add the remaining butter and the rest of the light brown sugar to the skillet and cook, stirring gently, until it becomes glossy and just bubbling into caramel, about 3–5 minutes; remove from direct heat. Arrange the charred pineapple rings in a single layer over the caramel (reserve any juices from the pineapple) so the fruit sits neatly when the cake is inverted.
3. In a medium bowl whisk together flour, baking powder, salt, and granulated sugar. In a separate bowl whisk the eggs with milk and vanilla, then stir in about half of the reserved melted butter (or melted butter left from caramel prep) until combined. Fold the wet ingredients into the dry just until combined—do not overmix—to keep the crumb tender.
4. Pour the batter evenly over the arranged pineapple in the cast-iron skillet and smooth the top. Move the skillet to the cooler side of the grill for indirect cooking, close the lid, and bake at an even 350°F (175°C) for 25–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
5. Remove the skillet from the grill and let the cake rest 10–15 minutes so the caramel sets slightly. Run a knife around the edge, invert onto a serving platter, and lift off the skillet to reveal glossy caramel and charred pineapple. Serve warm (great with vanilla ice cream or whipped cream) and store leftovers covered in the fridge for up to 3 days.