BBQ89/17 – Pineapple Upside Down Cake:
Following on from the previous Sunday evening dessert cooks I was thinking about cake I used to have as a kid and one of my favourites was Pineapple upside down cake! A quick google and the first item on the results looked good.
The Prep:
I mixed butter and soft light brown sugar together then took the 23cm springform cake tin I have been using a lot lately and spread the mixture over the base and 1/4 up the side of the tin. I placed 7 pineapple rings over the mix with 6 around the outside and 1 in the middle before placing a glace cherry in the centre of each ring.
In a mixing bowl I added butter, caster sugar, self raising flour, baking powder, vanilla extract and eggs then my daughter helpfully whisked the mixture together and spooned it into the tin. We spread the mixture out so it was smooth.
The Cook:
The grill was running for the racked pork sirloin so I put the cake in at the same time. It was placed it in the grill on top of an upturned baking tray away from the lit charcoal to avoid burning the base. The recipe says to bake for 35 minutes so I checked it every 10 minutes and spun the tin around a bit to try and cook it evenly.
After 35 minutes it was golden and starting to turn darker so I took it off to rest before it got too dark!
Once it had rested I released the tin and placed a plate on top to flip it over. A couple of bits stuck to the tin, don’t look too closely at the pictures below and you won’t spot the patched up bits!
Time to Eat:
Great cake, so simple to cook and minimal effort to put together. A good one to stick on the grill when there is space.
| Cook Equipment: | Weber Grill |
| Cook Method: | Indirect |
| Charcoal: | Oxford Charcoal Hardwood Blend |
| Smoking Wood: | Cherry |
| Cook temperature: | 200c |
| Cook time: | 35 minutes |
| Internal temperature: | N/A |
| Notes: | Nothing to add or change. |