Smoked Pineapple Upside-Down

How to Make Smoked Pineapple Upside-Down

1. 1

   Step 1: Prep and smoke the pineapple

   Preheat your pellet smoker to 225°F (use a mild fruitwood like apple or cherry). Trim and core the pineapple, then cut into 6–8 rings; place the rings directly on the smoker grates and smoke for 20–30 minutes until the edges begin to brown and take on a gentle smoke color. Reserve any juices that collect from the pineapple for the caramel step.
   
2. 2

   Step 2: Make the caramel

   While pineapple smokes, melt 4 tbsp of the butter in a 10-inch oven-safe cast-iron skillet over medium heat. Add the packed brown sugar and stir until it dissolves and becomes a glossy, bubbling caramel, about 3–5 minutes; remove from heat and, if using, stir in the dark rum and a tablespoon of reserved pineapple juice to loosen the caramel. Be careful with hot caramel and keep the skillet steady when transferring to the smoker.

   For this step

   • 3/4 cupPacked light brown sugar
   • 2 tbspDark rum (optional)
   
3. 3

   Step 3: Arrange pineapple in the skillet

   Tightly arrange the smoked pineapple rings over the warm caramel in the skillet, overlapping slightly if needed to fit. Spoon any remaining reserved pineapple juices over the rings so the fruit is glossy and evenly coated, then set the skillet aside while you make the batter.
   
4. 4

   Step 4: Prepare the cake batter

   In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. In a separate bowl whisk the remaining melted butter (or warm it if solid), milk, and the egg; fold the wet mixture into the dry ingredients until just incorporated, taking care not to overmix. The batter should be pourable but slightly thick—if too stiff, add a tablespoon of milk.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupGranulated sugar
   • 1 1/2 tspBaking powder
   • 1/4 tspSalt
   • 1/2 cupWhole milk
   • 1 largeLarge egg
   
5. 5

   Step 5: Bake the cake in the smoker

   Preheat the pellet smoker to 350°F and place the pineapple-topped skillet inside on the center grate. Pour the batter evenly over the arranged rings and close the lid; bake for 25–35 minutes until the cake is golden and a toothpick inserted in the center comes out clean. Keep the smoker closed as much as possible to maintain steady heat and even baking.
6. 6

   Step 6: Cool, invert, and serve

   Allow the skillet to rest for 10–15 minutes after removing it from the smoker so the caramel firms slightly. Run a knife around the cake edges, invert onto a serving plate, and let the caramel drizzle coat the top; serve warm with optional vanilla ice cream or whipped cream for contrast.

1. Preheat your pellet smoker to 225°F (use a mild fruitwood like apple or cherry). Trim and core the pineapple, then cut into 6–8 rings; place the rings directly on the smoker grates and smoke for 20–30 minutes until the edges begin to brown and take on a gentle smoke color. Reserve any juices that collect from the pineapple for the caramel step.
2. While pineapple smokes, melt 4 tbsp of the butter in a 10-inch oven-safe cast-iron skillet over medium heat. Add the packed brown sugar and stir until it dissolves and becomes a glossy, bubbling caramel, about 3–5 minutes; remove from heat and, if using, stir in the dark rum and a tablespoon of reserved pineapple juice to loosen the caramel. Be careful with hot caramel and keep the skillet steady when transferring to the smoker.
3. Tightly arrange the smoked pineapple rings over the warm caramel in the skillet, overlapping slightly if needed to fit. Spoon any remaining reserved pineapple juices over the rings so the fruit is glossy and evenly coated, then set the skillet aside while you make the batter.
4. In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. In a separate bowl whisk the remaining melted butter (or warm it if solid), milk, and the egg; fold the wet mixture into the dry ingredients until just incorporated, taking care not to overmix. The batter should be pourable but slightly thick—if too stiff, add a tablespoon of milk.
5. Preheat the pellet smoker to 350°F and place the pineapple-topped skillet inside on the center grate. Pour the batter evenly over the arranged rings and close the lid; bake for 25–35 minutes until the cake is golden and a toothpick inserted in the center comes out clean. Keep the smoker closed as much as possible to maintain steady heat and even baking.
6. Allow the skillet to rest for 10–15 minutes after removing it from the smoker so the caramel firms slightly. Run a knife around the cake edges, invert onto a serving plate, and let the caramel drizzle coat the top; serve warm with optional vanilla ice cream or whipped cream for contrast.