Prize Winning Pineapple Upside-Down Cake on the BBQ

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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

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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.

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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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Let me start off by saying that I was nervous because I was making the cake for Father's Day and really wanted to impress the Dad I was making it for! Only twice have I made a cake from scratch - so using the grill was a venture! It was AMAZING to say the least, and if I can do it anyone can! The hardest part was maintaining the 350 degrees of the grill expecially when we ran out of gas and had to change it out mid way :- I filled it a little higher than the 1/2 inch and used slices with cherries, and filled in the gaps with crushed pineapple. If you would like to see the pic go to: http://www.facebook.com/photo.php?pid=4185244&l=0c95aa60da&id=796239905
We served it warm with vanilla bean icecream, and will have it cold tonight. Have fun with the recipe and thanks so much Mary for your contribution of the recipe!

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Followed Connie's instructions for baking in the oven and came out perfect - thanks Connie. Cake is so fluffy and moist - everyone in family loved it! Used a bundt pan and only problem with that is not enough room to put all the pineapple on the bottom - maybe next time I will try a 9x12 pan??

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I love the classic Pineapple Upside Down Cake. This recipe hands down is a winner! Fluffy moist cake and the caramelized sugar and pineapples on top is to die for. The only variation I made was substituting 1/2 c buttermilk with the other 1/2 c fat free milk to make the 1 c needed. My kids and husband raved and I can't keep myself away from it. The egg whites however, whipped up a little large so I had batter left over. Just used that for a smaller bundt pan. really can't complain about two wonderful cakes!!!

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Please tell me how many eggs this recipe uses? It tells me to use yolks in cake, then beat and fold in whites. However, the recipe neglected to say how many eggs. I would love to try this recipe.

Thank you,
Fran

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This was a great recipe. it was different, but it still had that
"traditional" flavor to it. My family enjoyed it! Thank you!

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This was easy to make, beautiful and delicious. I cooked in a Big Green Egg Smoker by the indirect method and skipped the aluminum pan/foil. It has a light smokey flavor which is a nice compliment to the sweet cake and glaze. It was fun to cook this out on the grill as well, no kitchen heat!