Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
Makes 12
Prep 15 m
Grill 35 m


  1. 1 of 1 Heat grill to medium-high indirect heat. Prepare 1 box (18.25 oz) pineapple upside-down or French vanilla cake mix as per pkg directions, adding 1 cup water, 1/3 cup oil and 3 large eggs. Cut seven 1/2-inch slices from a cored pineapple. Brush with 2 tbsp melted butter and grill over hot side of grill for 4 minutes, turning once. Place an 11-inch cast-iron skillet directly on hot side of grill. Melt 1/2 stick (1/4 cup) unsalted butter in skillet. Top with 1/2 cup packed dark brown sugar and grill 1 minute, until melted. Move skillet to cooler side of grill and fit pineapple slices tightly into skillet. Place 1 raspberry in center of each ring. Pour batter into pan; cover grill and cook 30 minutes, until cake is browned and set. Place a platter directly over skillet and carefully invert. Replace any fruit that has stuck to skillet.
Nutrition Information for Pineapple Upside-Down Cake
Servings Per Recipe: 12
Per Serving: 50 g carb., 7 g sat. fat, 33 g sugar, 1 g fiber, 316 mg sodium, 3 g pro., 437 kcal cal., 24 g Fat, total