Can you really grill a cake? You sure can and I just did it. This recipe is from the “No Frills Grillin” E-book, by iCook2day and available on Kindle E-books for $4.99-worth the price for this recipe alone! The book contains 65 grilling recipes that are simple to prepare and delicious.
As for equipment, I believe it is very important to use a good cast iron skillet. Griswold is the best. The skillet I used was the 8 inch and has been in my family for over 70 years.
Also, your grill should be calibrated. Our old Weber gas grill worked perfectly and it kept the temperature at exactly 350°.
Gather the ingredients
Get it?…Pineapple upside down cake…
Mix up the cake batter and measure out the glaze ingredients
Oh yeah, don’t forget to fold in the whipped egg whites, which I almost did!
Warm up the grill and begin to melt the butter in the cast iron skillet
Add the brown sugar and let the butter and sugar start to caramelize
Next, add the pineapple rings
Add the batter to the pan
Close the lid, set the timer, and make sure grill is at 350° – The cake was tested and finished in 35 minutes – knocking 15 minutes off the suggested grilling time. As soon as I opened the grill lid, you could smell the sugar glaze and pineapple…yummm!
Using very thick oven mitts, remove the hot skillet from the grill to cool. The sugar glaze will be bubbling hot. Run a knife around the edge of the skillet to loosen the glaze. Let the cake cool for about 5-10 minutes and then invert onto a serving platter.
Well, it was just a little sticky….but,
It was so exotically flavorful and served warm with a nice scoop of French vanilla ice cream put it over the top. That was my dinner Sunday night. Here is the recipe.
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) butter-softened
1 1/2 cups granulated sugar
3 large eggs – separated
1 cup milk*
1 teaspoon pure vanilla extract
1 cup brown sugar
1 can pineapple rings, drained (20 ounce)
Place a 10 inch* cast iron skillet in the center of the grill with 1/2 stick of butter (4 tablespoons) for melting.
In medium bowl, sift cake flour, baking powder and salt together and set aside. In large bowl, using electric mixer, cream together softened butter, granulated sugar and egg yolks. Reduce mixer speed to low, add flour mixture to creamed mixture, alternating with the milk. Add vanilla. In separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter and set aside.
Bring the grill up to 350 degrees and melt the butter. Add in the brown sugar and let it begin to caramelize. Place the pineapple rings in the melted sugar and add the cake batter. Grill/bake for 35-40 minutes. Keep grill temp at 350. Test for doneness with a toothpick. The sugary caramel glaze will be bubbling up the side of the skillet. Remove from grill, let cool, go around the edge of the skillet with a knife and then invert onto a platter.
*Baking Notes: For the 1 cup of milk, I did 1/2 cup drained pineapple juice and 1/2 cup milk. Next time I’m adding rum. As for the 10″ skillet, I used an 8″ and it was perfect.