Grilled Pineapple Upside Down Cake

With my hubby finally being home from training, I haven't had much time for blogging, but I made this amazing cake the other day and just had to share! My secret ingredient? Grilled pineapple. The smoky, caramelized fruit paired perfectly with the brown sugar topping to create a sinfully delicious dessert.

Grilled Pineapple Upside Down Cake

Topping:

Sliced, Grilled Pineapple

1/2 Cup Butter

1 Cup Brown Sugar

Cake:

1 Stick Butter, softened

1 Cup White Sugar

3 Eggs

1 Tsp Vanilla Extract

1/4 Cup Pineapple Juice (I grilled the pineapple and then let it sit in a colander over a bowl in the refrigerator overnight. In the morning, I had the perfect amount of juice. You can also use canned if you prefer.) 

1/2 Cup Milk

1 1/2 Cups Flour

1 1/2 Tsp Baking Powder

In a large cast iron skillet, melt butter and turn off heat. 

Mix in brown sugar. 

 

Arrange pineapple on top of brown sugar mixture. 

Meanwhile, in the bowl of an electric mixer, cream butter and sugar together until it is light and fluffy. 

Remember to scrape down the bowl often so that the butter and sugar are thoroughly mixed. 

Once butter and sugar are mixed, add eggs, one at a time, mixing well. 

Mix in vanilla. 

Alternate adding flour, milk and juice until a thick batter had formed. 

Pour batter over pineapple/brown sugar in skillet and smooth. Bake at 350 degrees for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to rest for 20 minutes, then turn out onto a platter. (I didn't have a big enough platter for the whole cake, so I just cut out a slice to show the end result!)

Enjoy!