Grilled Pineapple Upside Down Cake Food

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray a 10-by-2-inch round baking pan well with nonstick spray.
• Cream together the sugar, clarified butter and salt in a stand mixer fitted with the paddle attachment. When the mixture is sandy and pasty, add the eggs and vanilla; the mixture will appear almost broken. In a separate bowl, sift together the flour, baking powder and baking soda. Gradually mix the dry ingredients into the batter. Finish by adding the buttermilk, making sure there are no lumps. Cover and set aside.
• Peel the pineapple and cut crosswise into 1/4-inch disks. Use a ring cutter to punch the core out of each ring.
• To make the caramel: In a pot fitted with a candy thermometer, mix the sugar and water to make a 'wet sand,' making sure the walls of the pot are clean. Bring the mixture up to 298 degrees F or until the sugar begins to turn light brown. Then hit it with the rum, cream, vanilla, salt and butter. Pour the hot caramel into the bottom of the baking pan, then evenly line it with the pineapple slices. Pour cake batter over the top.
• Bake until a cake tester comes out clean and the top springs back when pressed, 20 to 25 minutes.
• While the cake is baking, make the whipped cream: Place the cream, sugar, vanilla and salt in a stand mixer fitted with the whisk attachment. Whisk on speed 2 until soft, shiny peaks form, about 5 minutes. Set aside.
• To make the brittle: Line a baking sheet with parchment paper and spray well with nonstick spray. In a large pot, mix the sugar, water and corn syrup together. On medium heat bring sugar mixture up to 264 degrees F. Then add your macadamia nuts and your salt. Return to heat folding gently until the mixture reaches 315 degrees F. Then fold in your baking soda butter and vanilla extract and pour the mixture out carefully onto your greased sheet pan. As it is cooling you need to be spreading it to your desired width.
• When the cake comes out. Let it sit for 10 minutes and then turn it upside down and dump it in one fluid motion onto a cutting board. Cut into about 12 pieces top with a dollop of whipped cream and some of the cooled brittle.

GRILLED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place a 12x12-inch sheet of aluminum foil on a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold foil around cake to form a packet.
• Grill packet sugar-side down in the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
• Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.
• Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.
• Sift together flour, baking powder, soda and salt. Set aside
• In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter.

PRIZE WINNING PINEAPPLE UPSIDE-DOWN CAKE ON THE BBQ

Steps:

• 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.

LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Use a 9 or 10 inch cast iron skillet or pan.
• Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
• Take pan off of the heat, arrange pineapple slices on top of brown sugar.
• In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
• Sift flour, baking powder and salt and mix with the egg mixture until well blended.
• Pour batter into the skillet/pan.
• Bake at 350 degrees for 35 minutes.
• Let cool for 10 minutes and then put plate over skillet/pan and flip over.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

GRILLED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Peel, slice into 1/2" slices / rings and core fresh Pineapple. Grill or place rings under broiler on a sprayed sheet for 5 minutes each side or until lightly golden on edges. Set aside. (Can be done day/s before, and there is extra which I used for terriyaki chicken).
• Melt 2 Tbsp Butter in 9" cake pan on stove. Stir in Brown Sugar, Cinnamon and 1 Tbsp water. When combined remove from heat and arrange as many slices as Pineapple you can fit flat on bottom of pan. Place halved Cherries in empty cores and corners of rings. Set aside.
• In bowl mix Flour, Granulated Sugar and Baking Powder. Add Milk, 1/4 cup softened Butter, Egg, and Vanilla. Beat until combined scraping bowl. Spoon batter over rings and Cherries and smooth top carefully to cover.
• Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick test comes out clean. Cool 5 minutes. Make sure sides are loosened and invert onto serving platter. Best warm, to warm cooled cake just needs 15-20 seconds in microwave.