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
Directions
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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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Read all 9 reviews
By sar4hrr_12001379
Pikesville, MD
on March 25, 2011
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I LOOOOVE the is recipe and so did my family. I was a little apprehensive using a cast iron skillet but it turned out absolutely delicious.
Most people say it's a lot of batter for a 10-inch skillet. I only have a 12-inch skillet and it was the perfect amount of batter for that size pan. I used a combination of crushed and pineapple slices along with pecans.
I could not find the copy of this recipe in my recipe box and did not remember where I found this recipe. I tried similar recipie I found on the Web....it was ok....but one last search...I found it...Thank Goodness
By ittybittyyi_121...
haltom city, tx
on November 22, 2010
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I made the caramel on the stove & baked cake in oven. Caramel is good although I'll use light brown sugar next time,molasses flavor was too strong for me. There is a lot of batter so I used 13x9 cake pan which was perfect, baked for 45 mins @350 deg far. Before putting caramel sauce in cake pan I did give pan a light spritz of butter flavor nonstick spray. The cake came right out onto my serving platter. I wish I had some vanilla ice cream. I must say the cake looks pretty & is delicious. I've already had 3 slices. I gave it a 4 star because the recipe wasn't clear on what to do with the reserved pineapple juice. I think I'll make it next time with a bit of rum for added kick.
By danajack_7210675
Macon, GA
on July 30, 2010
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I made this recipe in the oven, and not in a cast iron skillet. I followed the temperature suggestion for oven baking from reviewer Connie. I baked my cake in a 13X9 inch brownie pan, and baked it at 375. Since I wasn't using the grill I made my caramel on the stove. I did make one change to the caramel. I added about a tablespoon of half and half to make it more like a true caramel sauce. Other than that I used some maraschino cherries and I only had crushed pineapple on hand which I drained in a sieve. With all of these adjustments the recipe was still awesome.
The cake is moist and fluffy. I will try it on the grill next. But the recipe is definitely a keeper.
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