I love to make things on the grill! I find it to be relaxing and fun. I also love desert, so about a year ago I set out on a mission to see what kind of good desert recipes I could come up with to make on my grill. I have practiced many times to get the perfect upside down cake. I modified the cake recipe a little to give it some more flavor (good pit masters never just use a standard recipe). This is a very good pineapple upside down cake and quite easy to make. Its always neat to see the reactions of people that have never had a cake made on a grill before. Below is how I make Grilled Pineapple Upside Down Cake.
1 box yellow cake mix
1 can sliced pineapples in juice
1 small can crushed pineapple
1 small jar of cherries
1 small package chopped walnuts
1/4 stick of butter
1/3 of cup of vegetable oil
I like to use my Lodge 10 inch cast iron skillet for making this cake. It is a great tool to have it you do not have one, I use my for a lot of different things. I take a large mixing bowl and put the dry cake mix in the bowl. I take the juice from the sliced pineapples and pour in to my measuring cup. I add a little water to get the right amount for the cake mix instructions. I also add 3 table spoons of the crushed pineapple to the cake mix. I then add the eggs and the oil and blend until smooth.
After the cake batter is mixed and ready i start assembling he cake. I use the 1/4 stick of butter and heavily butter the inside of the Lodge skillet.
Next add a good handful of the chopped walnuts.
Next layer is the pineapple and cherries. I layer the pineapples and fill in any voids with a small amount of the left over crushed pineapple. I also take the cherries and put into the center of each pineapple slice.
Now that all the layers are built gently pour your cake batter gently over the pineapple and cherries. I use a 3 zone fire and go with medium high heat. 350 is the ideal temperature as this is what is called for on the cake mix but anywhere in the area is good. It will just take a longer or shorter cooking time. I place the Lodge in center of the cooking grate. I let it bake for about 30-45 minutes and begin checking with a toothpick. When you insert and remove the toothpick it should come out without any batter on it. That is how you tell it is done.
Once the cake is done I let it cool for about 10 minutes. I use a butter knife and run it around the edge of the pan so the cake pulls away slightly. Then I take a dinner plate upside as a lid on the skillet. I take the whole thing and flip it right side up. Then it is time for it to cool for another 10 minutes prior to cutting and serving. You will be very happy with this grilled desert. Enjoy!