Grilled Pineapple Upside-Down Cake

This delicious recipe that has something to offer flavor wise for the whole family from the grilled pineapple to the cake itself. The sweet juices that seep into the cake from the pineapple give an end result of a perfectly moist cake. Once you turn this beautiful work of art upside down you will have a cake that almost looks like it could be a crown.


  • ½ cup plus ½ cup firmly packed light brown sugar
  • 1 (14-ounce can) sweetened condensed milk
  • 7 fresh pineapple slices, 1⁄4 inch thick
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon table salt
  • 1 cup unsalted butter
  • 3 large eggs
  • 5 large egg yolks
  • 1½ teaspoons vanilla extract
  • 1 cup granulated sugar
  • 7 maraschino cherries


The first thing you want to do is remove you convEGGtor if you leave it on for most of your cooking. Then you want to set the EGG at 325°F/163°C.

Now to start the pineapple process, mix ½ cup brown sugar and the condensed milk in a small. Make sure to blend those very well. Once you have sliced the pineapple into the ¼ inch thick slices. Cut a hole the same size as the cherries in the center of each pineapple slice. Dip the pineapple slices in the milk mixture and place them on the grid. Close the lid of the EGG and cook the pineapple on each side for 2 minutes. Once you’ve grilled all the pineapple slices put them on a plate to cool down.

Now that your pineapple is cooling down grab the convEGGtor and put it back on. Get the temperature to stabilize at 325°F/163°C again.

While the EGG is heating back up it’s the perfect time to start on the yummy cake batter. Start by sifting the flour, baking soda and salt together in a medium size bowl. Set this bowl aside for a moment. Grab a saucepan and melt the butter in it on the stove top. Set this aside for a brief moment too. Now grab a large bowl and whisk the eggs together. Once they are nice and whisked add the vanilla, the last ½ cup brown sugar, and granulated sugar. Now that those ingredients are all in one bowl, stir them well. Slowly start to add the flour mix to the bowl with the egg mixture. Finally, add the melted butter and mix everything together very well.

The time has come to bring everything together and get it ready to bake. Places the pineapple slices on the bottom of an oiled 9-inch round cake pan. For each pineapple slice you should have a cherry, add the cherries to the center of the pineapple rings. Pour the batter over the pineapples and cherries and then smooth the batter out making sure everything is fully covered and evenly spread.

Now time for the waiting. Place the pan in the EGG and close the lid, let bake for 30 to 35 minutes. Do the classic cake testing technique, put a toothpick in the cake and if comes out clean your cake is ready to be removed from the EGG. Let it cool down for about 10 minutes so it’s easier to do the flip.

Take a knife and gently run it around the perimeter of the cake to ensure it is separated from the pan. Grab the plate or platter you would like to serve the cake on and get ready to flip it. Pushing the platter to the pan of the cake firmly and then gently flip the pan upside down, lift the pan and there is it, a beautiful yellow and red pineapple upside down cake. Time to enjoy! Serves 6 people