Grilled Pineapple Upside Down Cake
Whenever we cookout, it’s fun to throw some fruit on the grill. Why not take it to the next level and use that grilled fruit to make a scrumptious dessert?
1/2 cup butter, softened
3/4 cup sugar
4 egg yolks
1/4 cup milk
1/4 cup orange juice (or reserved pineapple juice)
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of butter (1 stick)
1 cup brown sugar
4 maraschino cherries
4 grilled pineapple slices (center removed, cut into rings)
Preheat oven to 350 F.
1. In a mixing bowl stir together flour, baking powder, and salt. Set aside.
2. Cream together butter and sugars until smooth. Add egg yolks and vanilla and blend in.
3. Add the flour mixture into the butter cream mixture a cup at a time. Beat in the flour mixture alternately with the milk and orange juice just until incorporated. Set aside
4. In a sauce pan, add butter and brown sugar. On medium heat, heat until the butter is melted and stir in the sugar until well blended. Remove from heat.
5. Line an 8×8 square pan with parchment paper. (I used my brownie pan).
5. Arrange Grilled pineapple rings in each corner of the pan. Place a cherry into the middle of each pineapple ring. Pour melted butter/sugar mixture on top of fruit.
6. Pour cake batter on top of sugar mixture & fruit.
7. Place in oven and bake for 25-30 minutes. Cool for 15 minutes before flipping upside down and serving.
Optional: This recipe is also great with grilled peaches and pears instead of pineapple
I was on the hunt for a French pastry or tart to go with my Chicken & Wine dish, and I stumbled upon a recipe
for a chocolate tart. The only problem is that I don’t have a tart pan. Not to worry! My survival skills kicked in and I actually came up with an ingenious improv.
What do you get when you cross a pie with a tart? You get a TIE!
And one can never go wrong when serving chocolate for dessert. This dessert is pure decadence!
Prep time: 10 mins + 2 hours cooling time
Baking Time 25 minutes
Decorating time: 10 mins
Total time: 45 mins + 2 hours cooling time
- 1 Pre-Made Pie Crust (Baked and cooled)
- 1 Cup Semi-Sweet Chocolate chips
- 1/2 Cup Unsweetened chocolate baking squares (4 squares chopped)
- 1 1/4 Cups Heavy Cream
- 1/2 Cup Sugar
- 1 teaspoon Cinnamon
- 2 large Eggs
- 1/4 teaspoon salt
- 2 Tablespoons Heavy Cream
- 1/4 Cup Semi-Sweet Chocolate Chips
- 1 teaspoon light Corn Syrup
- 1 Tablespoon warm water
Fresh Raspberries, Whipped Cream, a light dusting of cocoa powder
- Put chocolate chips and chopped baking squares in a glass mixing bowl and set aside.
- In a saucepan, bring heavy cream to a boil. Remove from heat.
- Pour cream over chocolate and let stand for 5 minutes.
- While the chocolate is resting, whisk together the eggs, vanilla, sugar, cinnamon, and salt in another bowl.
- Slowly stir egg mixture into chocolate.
- Pour filling into crust. Use a pie pan protector to cover the outer edge of your crust to protect it from burning. If you don’t have a pie crust protector, fashion a ring out of aluminum foil to protect the crust.
- Bake for 20-25 minutes. (The center will be a little wobbly when you first take it out of the oven. But it will set as it cools)
- Cool completely (I covered it with saran wrap and let it sit on my countertop on a cooling rack for about an hour)
- Bring heavy cream to a boil and remove from heat.
- Stir in chocolate until smooth
- Stir in corn syrup and water
- Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand for 1 hour until glaze is set.
The pie/tart can be made a day ahead of time. But do not glaze until about an hour before you are ready to serve.
Garnish as desired and serve. Enjoy!
These brownies are ooey, gooey, and oh so chocolatey. Add your favorite candy bar in the middle for extra decadence.
Plus you can mix it all up in one bowl and they take less than a half hour to bake.
Prep time: 5 mins
Cook time: 20-25 mins
- ½ Cup Flour
- ⅓ Cup Dark Cocoa Powder
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ½ Cup Butter (1 stick)
- 1 Cup of Sugar
- 1 Teaspoon Vanilla
- 2 Eggs
- 16 Caramel Chocolate Candies (optional)
There are several recipes for this dessert out there. I took bits and pieces from a few different ones and made up my own. This is one recipe that uses the fewest ingredients and is the easiest to make. But the taste is out of this world!
One of my official taste testers said:
“If you’ve been missing your Bluebell, this dessert may satisfy your cravings. ”
Prep time: 10 mins + 4-5 hours in freezer
Decorating time: 10 mins
- 1 Pre-Made Graham Cracker Crust
- 2 bananas, sliced
- 1 can of crushed pineapple (8 oz), in juice
- 1½ Cups Powdered Sugar
- 1 pkg cream cheese
- 1 container of frozen whipped topping (12 oz)
- 8 maraschino cherries
- Chocolate syrup (in the squeeze bottle)
- Caramel Syrup (in the squeeze bottle)
- ½ cup nuts