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Perfect Grilled Pineapple Upside-Down Cake Recipe with Easy Rum Glaze

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A smoky, sweet grilled pineapple upside-down cake with a warm rum glaze, perfect for summer cookouts and casual gatherings. This recipe combines caramelized pineapple with a tender cake and a boozy glaze for a memorable dessert.

Ingredients

Scale
  • 1 fresh pineapple, peeled and sliced into 1/2-inch thick rings
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon lemon juice, let sit 5 minutes)
  • 1/4 cup dark rum
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat grill to medium-high heat (about 375°F/190°C). Brush pineapple rings with melted butter and sprinkle with brown sugar. Grill 3-4 minutes per side until caramelized. Remove and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream softened butter and granulated sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  4. Alternately add dry ingredients and buttermilk to butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  5. Grease cast iron skillet or grill pan well. Arrange grilled pineapple rings in a single layer in the pan. Pour cake batter evenly over pineapple, smoothing the top.
  6. Reduce grill heat to medium-low (about 325°F/165°C). Place skillet on indirect heat, close lid, and cook 30-35 minutes. Check doneness with toothpick; it should come out clean.
  7. While cake cooks, combine rum, brown sugar, butter, and vanilla in a small saucepan over medium heat. Stir until sugar dissolves and glaze thickens slightly (about 5 minutes). Remove from heat.
  8. Let cake cool in pan for 10 minutes. Run knife around edges, invert onto serving plate. Spoon warm rum glaze over top, letting it drip down sides.

Notes

Use indirect heat to avoid burning the cake bottom. Fresh pineapple caramelizes better than canned. Butter the pan well to prevent sticking. Make rum glaze while cake cooks for best texture and flavor. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and coconut milk.

Nutrition

Keywords: grilled pineapple upside-down cake, rum glaze, summer dessert, grilled cake, pineapple dessert, outdoor cooking, barbecue dessert

Find it online: https://lirafood.com/perfect-grilled-pineapple-upside-down-cake-recipe-with-easy-rum-glaze/