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Grilled Pineapple Upside Down Cakes

Grilled Pineapple Upside Down Cakes
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Grilled Pineapple Upside Down Cakes bring a vibrant tropical twist to a classic dessert by combining smoky, caramelized grilled pineapple with a moist, buttery cake base. Perfectly balanced with textures and flavors, this visually stunning and easy-to-make cake is ideal for summer gatherings or any special occasion that calls for a touch of tropical charm.

Ingredients

Scale

Topping

  • 1 fresh ripe pineapple, peeled, cored, and cut into thick rings or wedges
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • Optional: maraschino cherries for garnish

Cake Batter

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground cinnamon, nutmeg, or ginger (optional for spiced twist)
  • 3/4 cup granulated sugar
  • 2 large eggs (or flax/chia eggs for vegan option)
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil or light olive oil
  • 1/4 cup melted unsalted butter (or plant-based butter for vegan option)

Instructions

  1. Prepare the Pineapple: Peel, core, and slice your fresh pineapple into thick rings or wedges. Preheat a grill to medium-high heat and lightly oil the grates. Grill the pineapple pieces for 3 to 4 minutes per side until they have char marks and the natural sugars caramelize, producing a smoky tropical flavor.
  2. Make the Caramel Topping: In a skillet or saucepan over medium heat, melt the unsalted butter. Stir in brown sugar and cook until it dissolves into a thick, bubbly caramel. Pour this caramel evenly into the bottom of a prepared cake pan to create the base layer.
  3. Arrange Pineapple on Caramel: Carefully place the grilled pineapple rings or wedges over the caramel in an even layer. If desired, add maraschino cherries between the pineapple slices to add bright color and extra sweetness.
  4. Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, salt, and optional spices. In a separate bowl, beat granulated sugar, eggs, vanilla extract, oil, and melted butter until smooth and creamy. Gradually fold the dry ingredients into the wet mixture, mixing just until combined to maintain a tender crumb.
  5. Pour Batter and Bake: Gently pour the prepared cake batter over the pineapple and caramel layer, smoothing the surface with a spatula. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate so that the pineapple and caramel become the top layer. Serve warm or at room temperature.

Notes

  • Choose ripe pineapples for maximum sweetness and better caramelization.
  • Grilling adds a subtle smoky flavor that cannot be replicated by pan-searing or baking alone.
  • Use a sturdy or cast iron cake pan for even heat distribution and perfect caramelization.
  • Let the cake cool briefly before flipping to prevent the caramel from sticking or breaking.
  • Experiment with spices like cinnamon or nutmeg to complement the pineapple’s sweetness.

Nutrition

Keywords: Grilled Pineapple Upside Down Cake, Tropical Dessert, Grilled Pineapple Cake, Summer Dessert, Smoky Pineapple Cake, Gluten-Free Pineapple Cake, Vegan Option

Find it online: https://linacorner.com/grilled-pineapple-upside-down-cakes/