Grilled Pineapple Upside-Down Cake
The make-or-break move is baking over indirect heat in a covered cast-iron skillet, which lets the cake set while the brown sugar lacquer turns glossy instead of scorching. I layer pineapple directly…
Ingredients
- 1/2 cup unsalted butter, divided
- 3/4 cup packed light brown sugar
- 20 ounces pineapple rings in juice, drained and patted dry
- 1/2 cup maraschino cherries, drained
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 2 count large eggs
- 1/2 cup buttermilk
Instructions
- Prepare a grill for two-zone cooking and stabilize it at 350°F. Bank the coals to one side, or turn off one burner on a gas grill; the skillet will sit over the cooler zone with the lid closed.
- Place a 10-inch cast-iron skillet over the indirect side. Add 4 tablespoons of the butter and let it melt, then stir in the brown sugar. Cook for 2 minutes, just until the sugar looks wet and begins to bubble; do not let it darken aggressively.
- Arrange the pineapple rings in a single layer over the brown sugar and set a cherry in the center of each ring. Patting the fruit dry first prevents excess juice from thinning the caramel.
- Melt the remaining 4 tablespoons butter and cool it briefly. In a bowl, whisk together the flour, baking powder, and salt. In a second bowl, whisk the melted butter with the granulated sugar and eggs until smooth, then whisk in the buttermilk.
- Fold the dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix; a few small lumps are preferable to a tough crumb.
- Pour the batter gently over the pineapple, spreading it to the edges without disturbing the fruit. Cover the grill and bake over indirect heat for 30 to 35 minutes, rotating the skillet halfway through, until the center springs back and a skewer comes out with only moist crumbs.
- Rest the cake in the skillet for 8 minutes. Run a thin knife around the edge, place a heatproof platter over the skillet, and invert in one confident motion. Lift the skillet slowly so the caramel has time to release, then serve warm.
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