Grilled Pineapple Upside Down Cakes Recipe

If you’ve never tried Grilled Pineapple Upside Down Cakes, you’re in for a true treat! Imagine the classic upside-down cake you love—with gooey caramelized fruit—but made delightfully smoky and golden on the grill. These individual cakes are positively bursting with warm tropical flavor, a buttery brown sugar glaze, and that irresistible fire-kissed finish that only the grill can deliver.

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Ingredients You’ll Need

This is one of those magical desserts where each simple ingredient truly shines. Every component in Grilled Pineapple Upside Down Cakes has its own starring role, coming together in a symphony of juicy, caramelly, buttery deliciousness and playful color.

• Canned Pineapple Slices: Choose rings packed in juice, not syrup, for the freshest flavor. The grill brings out their sweet-tart tropical notes.
• Pre-made Dessert Sponge Cakes: Those little store-bought sponge “shortcakes” make this recipe nearly effortless. They hold up beautifully and soak up every last drop of buttery caramel.
• Maraschino Cherries: A classic upside-down cake touch! Their vibrant red color and sweet flavor make each cake feel festive.
• Butter: Real unsalted butter is essential for a rich, golden glaze. It melts to create the gooey base for your brown sugar “sauce.”
• Brown Sugar: This is what gives your cakes their dreamy, deep caramelized layer—it’s truly non-negotiable for that signature flavor.

Variations

One of the best things about Grilled Pineapple Upside Down Cakes is how flexible and customizable they can be. There’s plenty of room to get creative—so feel free to mix things up depending on what you have or love most!

• Swap the Fruit: Try canned peach or apricot halves for a sweeter twist, or mix in a slice of fresh mango alongside the pineapple for extra tropical depth.
• Boozy Caramel Sauce: Stir a dash of dark rum or bourbon into the brown sugar before assembling your packets for a grown-up upgrade.
• Vanilla Sponge Alternatives: Use small angel food cakes or even pound cake rounds if you can’t find the little sponge cakes—just be sure they’re sturdy.
• Grilled Outdoors or Indoors: These cakes are fantastic on a gas or charcoal grill, but you can also “grill” them in the oven at 350°F if the weather isn’t cooperating.

How to Make Grilled Pineapple Upside Down Cakes

Step 1: Preheat and Prep the Grill

Start by preheating your grill to low, letting it come up to temperature while you gather ingredients and prep your foil. Every grill runs a little differently, so if yours tends to run hot, keep a close eye on the heat—you want things gentle and steady for golden, caramelized perfection, not burnt sugar. If you’re using a charcoal grill, aim for a nice, even layer of smoldering coals off to one side.

Step 2: Build the Foil Packets

Lay out six 8-inch squares of aluminum foil. In the very center of each square, place a pat of butter and a generous spoonful of brown sugar—the combination will melt and bubble into a caramel sauce as the cakes cook. Place a pineapple ring over the brown sugar, nestle a cherry in the center (trust me, it’s both classic and cute), then carefully invert a sponge cake on top so the “bottom” faces up. This will allow all the syrupy goodness to soak into every bite.

Step 3: Seal and Crimp the Packets

Top each packet with a second square of foil. Gently press the top sheet around the cake, then fold and crimp the edges of both layers together, leaving a little air inside each packet—you want a roomy envelope, not something tightly pressed to the cake. This space helps the dessert “steam” and develop that luscious, sizzling caramel without sticking or burning.

Step 4: Grill to Golden, Sizzling Perfection

Transfer the foil packets onto the grill using tongs. Close the lid and let them cook for 10 to 12 minutes, moving the packets once or twice to avoid hot spots. You’ll know they’re ready when you hear the butter, brown sugar, and pineapple juices bubbling inside. Once done, remove the packets from the grill carefully and let them cool for about 10 minutes (they’ll be hot!).

Step 5: Reveal and Serve

For the best (and most dramatic) reveal, turn each packet upside-down onto a serving plate and gently peel away the foil. The sponge cake should now be golden, soaked with caramel, and layered with glossy pineapple and a ruby cherry—upside-down-cake perfection! You can also serve these right in the foil for a fun, rustic touch at your next cookout.

How to Serve Grilled Pineapple Upside Down Cakes

Garnishes

I love to serve Grilled Pineapple Upside Down Cakes with a scoop of vanilla ice cream, letting it melt ever-so-slightly over the warm cake. For a touch of luxury, drizzle with a tiny bit of dark rum or sprinkle with toasted coconut flakes. A fresh mint sprig or a twist of lime zest makes for a pop of color and a fragrant finish.

Side Dishes

These cakes are wonderful at the end of almost any meal, but they’re especially perfect after summer cookout classics like grilled chicken, kebabs, or pulled pork. For a tropical-inspired spread, serve with fresh fruit salad or a platter of grilled peaches and plums.

Creative Ways to Present

Try setting up a “foil packet bar” at your next party, letting everyone make their own personalized Grilled Pineapple Upside Down Cake with extra toppings or fruit. Or serve the cakes still in their foil packets for a fun campfire vibe—hand them out with wooden spoons and let everyone discover the magic inside.

Make Ahead and Storage

Storing Leftovers

If you have any Grilled Pineapple Upside Down Cakes leftover (lucky you!), keep them wrapped in their foil packets or transfer to an airtight container. Store in the refrigerator for up to 3 days, and they’ll still taste fabulous chilled or gently warmed.

Freezing

You can freeze these cakes after grilling. Allow them to cool completely, then double-wrap each in foil and freeze for up to one month. Defrost in the refrigerator overnight, then reheat in the oven or on the grill (in foil) until warmed through and gooey again.

Reheating

To reheat, pop the foil packet back onto a low grill or into a 300°F oven for 7-10 minutes until heated through and syrupy. If you’ve already unwrapped the cake, you can microwave it for 20-30 seconds, but the oven or grill helps revive that luscious caramel top.

FAQs

Final Thoughts

I truly hope you’ll give these Grilled Pineapple Upside Down Cakes a try—they’re the ultimate summer treat, combining nostalgic flavors with a fun, easygoing grilling technique. Share these with friends and family, and don’t be surprised when requests come rolling in for “your famous little foil cakes” at every gathering!

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