Boozy Grilled Pineapple Cherry Upside-Down Cake
If you have around 30 minutes to spend in the kitchen, Boozy Grilled Pineapple Cherry Upside-Down Cake might be an excellent gluten free recipe to try. One portion of this dish contains approximately 4g of protein, 7g of fat, and a total of 239 calories. This recipe serves 8 and costs 84 cents per serving. Head to the store and pick up disaronno, disaronno, salt, and a few other things to make it today. It is brought to you by Café Terra Blog. 151 person found this recipe to be scrumptious and satisfying. The Fourth Of July will be even more special with this recipe. With a spoonacular score of 41%, this dish is solid. Similar recipes include Boozy Pineapple Upside-Down Cake, Boozy Mini Pineapple Upside Cakes, and Pineapple & cherry upside-down sandwich cake.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
½ cup almond milk
1½ tsp baking powder
1 cup Florida Crystals Pure Cane Sugar
1 cup fresh cherries, slice in half and pitted
1 egg
6 oz container of black cherry Chobani Greek Yogurt
1 fresh pineapple, sliced and center cored out.
½ tsp salt
4 Tbsp salted butter (for glaze in bottom of pan.)
¼ cup Disaronno (AND maybe just a little extra!)
2 Tbsp Disaronno (for glaze in bottom of pan.)
Equipment:
grill
bowl
frying pan
Cooking instruction summary:
You will be using a propane grill for this recipe!Grease cast iron pan with butter around sides of pan.Grill pineapple slices on direct high heat for about 3 minutes on each side.Slice in half each cherry, and remove pit carefully.Melt butter in small pan.In medium bowl – Mix together sugar, Greek yogurt, almond milk, Disaronno, and one egg.In small bowl – Mix together flour, baking powder, and salt.Mix together the wet ingredients with the dry ingredients, and sit aside.Pour melted butter in bottom of pan, spread around brown sugar, and pour two tablespoons of Disaronno on top of brown sugar. Place sliced grilled pineapple on top of brown sugar glaze, and then place sliced cherries around to fill in gaps. Pour cake batter evenly on top of the pineapple and cherries.Place cast iron pan on indirect heat on grill. Close the lid and let it sit for 25 minutes, turn pan half way around so cake evenly cooks on all sides, let cake cook for another 20 minutes.Remove cake from grill, and let it sit for 10 minutes. Put plate on top of cast iron pan, and flip cake on plate carefully.Enjoy!
Step by step:
1. You will be using a propane grill for this recipe!Grease cast iron pan with butter around sides of pan.Grill pineapple slices on direct high heat for about 3 minutes on each side.Slice in half each cherry, and remove pit carefully.Melt butter in small pan.In medium bowl –
2. Mix together sugar, Greek yogurt, almond milk, Disaronno, and one egg.In small bowl –
3. Mix together flour, baking powder, and salt.
4. Mix together the wet ingredients with the dry ingredients, and sit aside.
5. Pour melted butter in bottom of pan, spread around brown sugar, and pour two tablespoons of Disaronno on top of brown sugar.
6. Place sliced grilled pineapple on top of brown sugar glaze, and then place sliced cherries around to fill in gaps.
7. Pour cake batter evenly on top of the pineapple and cherries.
8. Place cast iron pan on indirect heat on grill. Close the lid and let it sit for 25 minutes, turn pan half way around so cake evenly cooks on all sides, let cake cook for another 20 minutes.
9. Remove cake from grill, and let it sit for 10 minutes. Put plate on top of cast iron pan, and flip cake on plate carefully.Enjoy!
Nutrition Information:
covered percent of daily need
