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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By CasperTFG
Raleigh
on December 02, 2012
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Good, good, good.
Nice and light and airy and not too sweet. A really tasty treat. Highly recommended.
I also cooked it in the oven @350 for about 33 minutes.
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.
Read all 10 reviews