Grilled Pineapple Upside Down Cakes Recipe

If you’re looking for a show-stopping summer dessert that’s both fun to make and bursting with tropical flavor, Grilled Pineapple Upside Down Cakes deserve a spot at your next barbecue. Sweet pineapple, gooey brown sugar, and buttery sponge cake come together in their own little foil packets—perfectly caramelized and served warm off the grill.

Why You’ll Love This Recipe

  • No-fuss Preparation: These Grilled Pineapple Upside Down Cakes use simple store-bought sponge cakes and just a handful of pantry staples—no measuring flour or fussing with batter!
  • Ultimate Summer Flavor: The combination of caramelized pineapple, buttery brown sugar, and a burst of cherry turns every bite into a sunshine-soaked treat.
  • Perfect for Entertaining: Everyone gets their own cute individual cake, foil-packed for easy serving and a little bit of wow factor at any cookout or picnic.
  • Grill (or Oven!) Friendly: Whether you’re firing up the grill or stuck indoors, these cakes work beautifully in both settings—flexible and crowd-pleasing.
Grilled Pineapple Upside Down Cakes Recipe - Recipe Image

Ingredients You’ll Need

I absolutely love how this recipe turns such basic ingredients into something spectacular! Each one plays its part—adding sweetness, buttery richness, pop of color, or that signature tropical zing.

  • Canned Sliced Pineapple: The classic for upside down cakes, these bring a juicy, tangy bite and are super easy to use—just drain and go.
  • Pre-made Dessert Sponge Cakes: Those handheld shortcake shells from the bakery section are perfect—they soak up all the buttery, caramelized goodness while staying sturdy.
  • Maraschino Cherries: Sweet, vibrant, and just plain happy, these cherries add the iconic look (and a little burst of extra flavor) right in the cake center.
  • Butter: Rich butter melts into the brown sugar and pineapple juices to make the most irresistible caramel sauce inside the foil packet.
  • Brown Sugar: For deep, molasses-y sweetness that caramelizes beautifully while grilling and gives you that gooey, decadent bottom layer.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

You can absolutely make these Grilled Pineapple Upside Down Cakes your own! It’s such a flexible recipe—swap in other fruits or sugar types, or get creative so everyone gets their perfect little treat.

  • Tropical Fruit Medley: Try using mango rings or slices of peach alongside (or instead of) pineapple for a tropical mash-up.
  • Make It Boozy: Brush the pineapple with a little rum or bourbon before grilling for a grown-up twist.
  • Gluten-Free Switch: Grab gluten-free sponge cakes if you need to keep things wheat-free—everything else is naturally gluten-free!
  • Coconut Touch: Sprinkle sweetened coconut before sealing up the packets for extra texture and a subtle island vibe.

How to Make Grilled Pineapple Upside Down Cakes

Step 1: Prep the Grill and Foil Packets

To set the stage for caramel magic, preheat your grill to low (don’t worry—these cook best with gentle heat). Tear out squares of foil, about 8 inches on each side. Each packet will be its own little dessert oven, locking in moisture and flavor!

Step 2: Build Your Cake Stacks

Place a generous pat of butter (about a tablespoon) in the center of each square of foil, topped with a tablespoon of brown sugar. Lay a pineapple ring right on top, nestle in a maraschino cherry, then crown the stack with a sponge cake—upside down, so the cake can soak up all the juices.

Step 3: Form the Packets

Now gently place another piece of foil over each stack, pressing around the cake and crimping the edges to seal (don’t worry if your packet is a little airy—the space helps cheese everything caramelize instead of steaming). Repeat for each cake.

Step 4: Grill, Listen, and Rotate

Carefully set your foil packets on the grill (low heat is key here!). Listen for the butter and sugar to start sizzling. Rotate the packets every few minutes so everyone gets an even golden finish, grilling 10–12 minutes until everything is irresistibly melty and bubbling.

Step 5: Cool Slightly and Serve

Remove the packets using tongs—they’ll be hot—and let them rest for about 10 minutes. Flip each packet over and carefully peel back the foil to reveal your gorgeous, golden Grilled Pineapple Upside Down Cakes. Serve right in the foil or gently lift onto plates for an extra-special presentation.

Pro Tips for Making Grilled Pineapple Upside Down Cakes

  • Grill on Low for Even Caramelizing: Keep those burners low to avoid burning the sugar—slow grilling means gooier, caramel-rich cakes every time.
  • Don’t Skip the Rest Time: Let the packets cool for a good 10 minutes before opening; the sauce thickens and everything soaks together deliciously.
  • Rotate Often, Avoid Hot Spots: Move packets around the grill every few minutes so each one gets that even golden, bubbly perfection without scorching.
  • Sturdy Sponge Cakes Are Best: The firmer the cake, the better it holds up during grilling—look for dessert shells, not super airy angel food cake.

How to Serve Grilled Pineapple Upside Down Cakes

Grilled Pineapple Upside Down Cakes Recipe - Recipe Image

Garnishes

For a finishing touch, top these cakes with a dollop of whipped cream or a scoop of vanilla ice cream—the contrast of cold and melty caramel is swoon-worthy! You could also toss on some toasted coconut or a sprinkle of chopped pecans for added crunch and flair.

Side Dishes

Grilled Pineapple Upside Down Cakes shine after anything savory and smoky—think barbecue ribs, grilled chicken, or veggie skewers. I also love serving them next to tropical fruit salads or citrusy drinks to keep the summer vibes rolling.

Creative Ways to Present

Try stacking two cakes for a towering dessert, or serve each cake in its foil packet (opened up like a little gift). You can even add a mini cocktail umbrella or serve the cakes atop a bed of fresh mint leaves for a festive, party-ready touch!

Make Ahead and Storage

Storing Leftovers

If you have any extra Grilled Pineapple Upside Down Cakes, simply wrap them up tightly in their foil (or transfer to an airtight container) and refrigerate for up to 3 days. The cakes will stay deliciously moist and let those caramel flavors develop even more.

Freezing

You can freeze the cooked cakes—just let them cool fully, then wrap each individually in plastic and foil. Store in a zip-top freezer bag for up to a month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the cakes (still in their foil) on a low grill or in a 300°F oven for about 10 minutes until heated through. If you prefer, you can also microwave them (unwrapped) in short bursts, though the caramel texture is best when reheated gently.

FAQs

  1. Can I use fresh pineapple instead of canned?

    Absolutely! If you prefer the bright tang of fresh pineapple, feel free to slice it into rings—the flavor will be even more vibrant, though you may need to cut the core for a softer bite.

  2. Do I need a specific kind of grill for this recipe?

    Nope! Grilled Pineapple Upside Down Cakes work beautifully on both gas and charcoal grills. Just be sure to preheat and keep the heat low, moving packets around to avoid hot spots. You can also bake them in the oven if grilling isn’t an option.

  3. What if my cakes seem soggy after grilling?

    If they’re a bit too moist, they probably cooked a little long or the cake shells are extra delicate. Next time, reduce grilling time and choose firmer dessert shells. Letting them cool slightly in the foil helps the cake firm up and soak in flavor without falling apart.

  4. Can I make Grilled Pineapple Upside Down Cakes in advance for a party?

    Definitely! Assemble the foil packets up to a day ahead and keep them refrigerated. Let them sit at room temperature while the grill heats, then cook and serve as your finale for a fuss-free, crowd-pleasing dessert.

Final Thoughts

There’s something magical about slicing into these warm, caramelized Grilled Pineapple Upside Down Cakes and watching everyone’s faces light up! They’re easy to pull off and endlessly adaptable—so don’t wait for a special occasion, treat yourself and your loved ones to a taste of summer any time you fire up the grill.

Print
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Grilled Pineapple Upside Down Cakes Recipe

Grilled Pineapple Upside Down Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 96 reviews
  • Author: Jaden
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in these delicious Grilled Pineapple Upside Down Cakes that are perfect for a summer barbecue or a simple dessert treat. The caramelized pineapple, buttery brown sugar, and cherries atop a moist sponge cake create a delightful combination of flavors.


Ingredients

Scale

Pineapple Upside Down Cakes:

  • 8 ounces can sliced pineapple
  • 6 pre-made dessert sponge cakes
  • 6 Maraschino cherries
  • 6 tablespoons Butter
  • 6 tablespoons brown sugar

Instructions

  1. Preheat the Grill: Turn on the grill to preheat.
  2. Prepare Foil Packets: Create 8″ x 8″ foil squares. Place a pat of butter and brown sugar in the center of each square. Add a pineapple slice and a cherry. Place a sponge cake upside down over the pineapple.
  3. Grill the Packets: Seal the foil packets and grill on low for 10-12 minutes until sizzling.
  4. Cool and Serve: Let the packets cool for 10 minutes, then carefully open to reveal the cakes.

Notes

  • Grill temperatures may vary, adjust as needed.
  • For charcoal grills, adjust briquettes accordingly.
  • You can also bake the cakes at 350°F for 10-12 minutes.
  • Be cautious, the foil packets will be very hot.

Nutrition

  • Serving Size: 1 cake
  • Calories: 93 kcal
  • Sugar: 8.8g
  • Sodium: 60mg
  • Fat: 6.6g
  • Saturated Fat: 3.8g
  • Unsaturated Fat: 2.8g
  • Trans Fat: 0g
  • Carbohydrates: 8.8g
  • Fiber: 0.3g
  • Protein: 0.5g
  • Cholesterol: 22mg

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