GRILLED PINEAPPLE UPSIDE DOWN CAKE

Grilled Pineapple Upside Down Cake image

Provided by Geoffrey Zakarian

Categories dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 13

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1/4 cup honey
1/4 cup light brown sugar
2 tablespoons lemon juice
2 tablespoons spiced rum, optional
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
Seven 3/4- to 1-inch-thick fresh pineapple rings
1 tablespoon unsalted butter, softened
Oil, for oiling grill grates
One 15.25-ounce box yellow cake mix, plus ingredients necessary per instructions
Vanilla ice cream, for serving

Steps:

Whisk together the honey, sugar, lemon juice, rum, if using, vanilla bean paste, cinnamon, ginger and salt in a small bowl. Place pineapple rings in a large, shallow dish and pour marinade over. Allow to sit for 30 minutes at room temperature to macerate.
Meanwhile, preheat oven to 350 degrees F and preheat a grill or grill pan for cooking over medium-high heat. Grease a 12-inch metal fry pan or cast-iron skillet with butter.
Remove the pineapple rings from the maceration liquid and reserve liquid. Oil the grill grates. Place the pineapple rings on the grill and cook until slightly charred, 2 to 3 minutes per side. Remove from grill and let cool slightly before cutting 6 of the rings in to half-moons, leaving one ring intact.
Prepare the cake mix according to the manufacturer's instructions.
Place the intact pineapple ring in the center of the greased skillet. Lay the halved rings around the central ring, all facing the same direction. Pour half of the maceration liquid into the pan over the pineapple. Pour the cake batter over.
Bake, rotating the skillet halfway through, until top is golden and cake springs back when pressed, 40 to 50 minutes. Cool until just slightly warm, then carefully invert onto a cutting board or large platter. Slice and drizzle with remaining maceration liquid, then serve with vanilla ice cream.