Pineapple Upside Down Cake is one of my signature dishes. It was the first cake I ever baked on the BBQ and still my favourite. I love the way the topping starts to caramelise and how the hickory wood gives a subtle smokey flavour.
- 150g butter (softened) plus a little extra for greasing the bowl.
- 100g caster sugar (sifted)
- 50g brown sugar
- 100g self raising flour (sifted)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp maple syrup
- 2 eggs
- 1 tin of pineapple rings (in juice, we will use the juice too so don’t drink it!)
- Glacé cherries
- Oven safe glass bowl
- Hickory Smoking Chips
- Setup your BBQ for Indirect Cooking (Ring of Fire) and aim to get your temperature around 200C/350F (About 1 Chimney Starter of Coal)
- Grease your glass bowl with butter.
- Beat 50g of the softened butter together with the 50g of brown sugar.
- Spread the butter and sugar mix inside the glass bowl, about half way up.
- Position your pineapple rings inside the bowl on top of the butter sugar mix.
- Place a glacé cherry inside each pineapple ring.
- Cover the pineapples and glacé cherries with the maple syrup.
- In a mixing bowl place the rest of the ingredients along with 2 tbsp of the pineapple juice and mix (use an electric whisk if you like).
- Now spoon the cake mixture into the glass bowl covering the pineapples etc.
- Time to cook it! Sprinkle your Hickory Smoking chips over the coals and put your cake in the centre of your BBQ on the grill and put the lid on, let it cook for about 40mins.
- Once you can put a knife into the cake and it comes out clean it is ready. If the top cooks to quickly you might have the grill too hot, don’t worry just cover the bowl with foil and it should be fine.
- When your cake is ready let it rest in the bowl for 5 mins then turn it out onto a plate. It is best served warm with ice-cream! Enjoy!