Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
BBQ Pineapple Upside Down Cake
This delicious BBQ pineapple upside down cake is a smoky-sweet twist on the classic dessert, featuring caramelised pineapple rings and cherries atop a soft and light buttery cake. Cooked over the grill, it gains a subtle char and rich toffee flavour, making it a standout treat.
OVERVIEW
METHOD
Offset Grilling
Prep Time
1 Hours
Cooking Time
25 Minutes
Serves
9
Suggested Wood
Cherry
Ability
Intermediate
INGREDIENTS
For the Topping
- 75g Butter
- 75g Light Soft Brown Sugar
- 7 Pineapple Rings, reserve the juice
- 4 Glacé Cherries, halved
For the Cake
- 150g Butter, softened
- 150g Golden Caster Sugar
- 150g Self-Raising Flour
- 1 ½ tsp Baking Powder
- 2 tsp Vanilla Extract
- 3 Eggs
- 3 Tbsp Pineapple Juice
INGREDIENTS
For the Topping
- 75g Butter
- 75g Light Soft Brown Sugar
- 7 Pineapple Rings, reserve the juice
- 4 Glacé Cherries, halved
For the Cake
- 150g Butter, softened
- 150g Golden Caster Sugar
- 150g Self-Raising Flour
- 1 ½ tsp Baking Powder
- 2 tsp Vanilla Extract
- 3 Eggs
- 3 Tbsp Pineapple Juice
METHOD
Preparation
Set up your grill or smoker for offset grilling.
For a kettle BBQ:
Set up a ring of hot coals around the edge of the fire grate around 2-3 briquettes wide, with a small handful of hot coals in the centre.
Place the cooking grill over the setup. Ensure your BBQ is running at the correct temperature before cooking 150 – 160°C / 300–320°F.
Step 1
Grill your pineapple slices until slightly charred and set aside, then beat all the cake ingredients together in a large bowl until smooth and creamy.
Step 2
To make the topping, place your 11.5” (30cm) cast iron pan on the BBQ grill and melt the 75g butter. Add the soft brown sugar and cook until it bubbles and is a lovely light golden colour. Arrange the pineapple slices in the pan and pour the cake batter over the top.
Step 3
Make sure the cake sits on the grill above the water pan and shut the lid. Bake for around 20-25 minutes, until golden and springs back when pressed.
Step 4
Allow it to cool for 5 mins in the pan – the sides should come away. Carefully turn out onto a large board and decorate with glace cherries, using one half in the centre of each pineapple ring. Serve with clotted cream, vanilla ice-cream or a rum cream.
