Grilled Pineapple Upside-Down Cake

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    30 min.

  • Grilling Time

    46 to 58 min.


the Ingredients

20151023095349 Wtg Desserts 1


  • Completed step 6 rings of fresh (not canned) pineapple, each 1 centimetre thick
  • Completed step 2 tablespoons unsalted butter, melted
  • Completed step 100 grams packed dark brown sugar
  • Completed step 60 millilitres heavy whipping cream
  • Completed step ½ teaspoon ground cinnamon


  • Completed step 140 grams all-purpose flour
  • Completed step 1 teaspoon baking powder
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon baking soda
  • Completed step 160 millilitres buttermilk (or whole milk mixed with 1 tablespoon of fresh lemon juice)
  • Completed step 2 large eggs
  • Completed step 1 teaspoon pure vanilla extract
  • Completed step 115 grams (1 stick) unsalted butter, softened
  • Completed step 150 grams granulated sugar

Special Equipment

  • 30.5-centimetre cast-iron skillet


  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C). 
  • Brush the pineapple rings with the melted butter. Brush the cooking grates clean. Grill the pineapple over direct heat, with the lid open, until nicely marked, 4 to 6 minutes, turning once. Remove from the grill and let cool. Leave one pineapple ring whole and cut the others into halves.
  • In a 30 centimetre cast-iron skillet over direct heat, combine the brown sugar, cream, cinnamon and any melted butter remaining from brushing the pineapple slices. Cook until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the skillet from the heat and place on a sheet pan. Place the whole pineapple ring in the centre of the skillet and then arrange the pineapple halves around it. Set aside.
  • In a large bowl mix the flour, baking powder, salt and baking soda. In a small bowl whisk the buttermilk, eggs and vanilla.
  • In a large bowl using an electric mixer, cream the butter and granulated sugar on medium–high speed until light and fluffy, 2 to 4 minutes. With the mixer on low, in thirds, add the flour mixture, alternating with two equal additions of the buttermilk mixture, beginning and ending with the flour mixture. Mix until smooth, scraping down the sides as necessary. Using a rubber spatula, spread the batter evenly over the pineapple slices in the skillet.
  • Bake the cake over indirect medium heat, keeping the temperature of the grill as close to 180°C as possible, with the lid closed, until the top is golden brown and a wooden skewer inserted into the centre comes out clean, 40 to 50 minutes. Wearing barbecue mitts, remove the cake from the grill and let cool at room temperature for about 10 minutes.
  • Before removing the cake from the skillet, run a paring knife around the edge to loosen it. Place a serving platter, large enough to hold the cake, over the top of the skillet. Wearing barbecue mitts, carefully invert the skillet and platter at the same time. Then slowly remove the skillet. Replace any pineapple that has stuck to the bottom of the skillet. Let the cake cool briefly before slicing into wedges and serving. The cake is best served warm or at room temperature the day it is made.

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