Food Network: Prize Winning Pineapple Upside-Down Cake on the BBQ

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Prize Winning Pineapple Upside-Down Cake on the BBQ
Recipe courtesy Mary Odor

Ingredients
Butter Layer Cake:
2 cups cake flour
2 teaspoons baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
3 eggs, separated
1 cup milk
1 teaspoon vanilla extract

1/2 stick butter

1 cup dark brown sugar
1 (20-ounce) can pineapple, drained and juice reserved (can use pineapple rings or
pineapple chunks)
Maraschino cherries
Chopped nuts, optional

Instructions
Heat grill to 350 degrees F.

Place a 10-inch cast iron skillet in the center of the grill and heat
thoroughly.

Meanwhile, make cake batter: Sift the cake flour, baking powder, and salt
together; set aside. With a mixer, cream together the butter, sugar, and egg

yolks. With the mixer on low speed, add the dry ingredients to creamed mixture,
alternating with the milk. Add vanilla extract. In a separate mixing bowl, beat
the egg whites until stiff peaks form and then fold them into the batter. Set
batter aside.

Place the 1/2 stick butter and the brown sugar in the skillet and let the mixture
melt and begin to caramelize. When lightly caramelized, place pineapples and
enough cherries to cover on top, in a decorative pattern. Then pour the cake
batter over, filling to within 1/2-inch of the top of the skillet. Transfer the
skillet to a large foil pan and cover with foil; be careful handling the skillet
as the handle will also be very hot. Return to the grill and pierce the foil in
the corners to allow steam to escape during the cooking process.

Grill cake at 350 degrees F until cake is golden brown and springs back when

lightly touched with your finger, about 45 minutes. Remove from the grill and run
a knife around the edge of the skillet to free the cake; again, be careful
handling the skillet as the handle will also be very hot. While cake is still hot,
place a serving plate on top of the skillet and carefully turn the cake over onto
the plate. Serve warm or cold.