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–+ servings
DESSERT - PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside Down Cake

Cooking Dessert On A Pellet Grill
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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
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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