Servings: 4 people
Equipment
- 1 Pellet Grill
Ingredients
- 20 oz Canned Pineapple Slices In Juice
- 18 ea Maraschino Cherries
- 4 tbsp Unsalted Butter, Melted
- 1/2 cup Brown Sugar
- 1 1/2 cup Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Sode Sub 1 tsp baking powder
- 1/4 tsp Salt
- 1/3 cup Milk Full
- 1/4 cup Pineapple Juice Reserved from can
- 1/4 cup Sour Cream Full flat
- 1 tsp Vanilla Extract
- 1 stick Butter Unsalted, softened
- 3/4 cup White Sugar
- 2 ea Large eggs Room temperature
Instructions
Preheat
- Preheat Coyote Pellet to180°C/350°F (160°C fan).
- Position the Versa Rack ABOVE the grill grates.
Pineapple Decorative Top
- Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
- Butter: Pour melted butter into a 23cm/9"cake pan at least 5cm/2" deep. (Not springform, as they'll leak.) Brush butter up the sides.
- Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
- Arrange pineapple: Place one pineapple ring in the center, then surround with either halved pine apple rings (as pictured), or whole ones
- Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
- Press cherries and pineapples down firmly so they are in direct contact with the base of the cakepan - so you get vibrant red and yellow color pops at the end, not tarnished by caramel. (Note 5)
Batter
- Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
- Milk Mixture: Whisk milk, sour cream, pineapple uice and vanilla in a 2nd bowl.
- Cream butter and sugar: In a third (final!)bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
- Eggs: Add eggs one at a time, beating for 20 seconds in between.
- Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix.
- Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
- Fill pan: Spread batter over pineapple layer, smooth and level the surface.
- Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the center comes out clean.
Turning Out Cake
- Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
- Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
- Cool completely before serving.
Incorporating Pellet Grill instructions:
- When ready to cook, start temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
- Place the cast iron pan on the grill grate and cook for 20 minutes. Rotate the pan a half turn to ensure it cooks evenly. Cook for an additional 20 minutes, or until toothpick inserted in center comes out clean.
- Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. 6. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Cool 30 minutes. Enjoy!
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