Grilled Pineapple Upside Cake
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 slices fresh Pineapple (3-1/2" dia x 1/2" thick)2 TBL Kerrygold Irish Butter1/4 cup Kerrygold Irish Butter2/3 cup, packed Brown Sugar6 maraschino cherries1 15.5 oz can great northern beans1 cup Eggbeater Liquid egg substitute1.5 TBL Vanilla Extract2 tsp Pineapple Juice1 tsp Lime Zest2/3 cup Granulated Sugar1/2 cup White Whole Wheat Flour1 tsp Baking Powder1/2 tsp Baking Soda1 tsp salt
Prepare the cake batter: Drain and rinse the can of beans. Puree in a blender with 1/2 cup eggbeaters until smooth. Pour into mixing bowl. Whisk in remaining eggbeaters, vanilla, pineapple juice and granulated sugar. Mix flour, baking powder, baking soda and salt in small bowl and then whisk into the batter. Using a small grater, grate about 1 tsp lime zest into the batter and stir.
Melt 2 TBL of Kerrygold pure irish butter in a microwave. Lightly brush the melted butter on one side of each pineapple slice. Place buttered side on a low heated grill for 2-3 minutes or until lightly browned grill marks appear. Just grill one side. Line a 12" Dutch Oven with aluminum foil. Place oven onto about 10 pieces of hot charcoal, level it and melt 1/4 cup of Kerrygold butter in the oven. When melted, add the brown sugar. Stir until melted. Arrange the pineapples grilled side down covering the bottom of the oven (you may need to cut some of the pineapple slices so they fit). Place a maraschino cherry in each pineapple slice hole. Pour batter on top of the glaze. Put the lid on the oven and cover with 14 hot charcoal briquettes. Bake for about 25 minutes. Check after 15 minutes and when golden brown, test to see if it is done. Take it off the heat and lift the cake out of the oven by the aluminum foil. Put a serving plate on it and turn it over quickly so that the glaze is on top. Remove the foil. Let cool to room temperature. Cut in 12 slices and serve with 2 TBL fat-free reddi whip if desired.
Serving Size: Makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user CLPAUL15.
Melt 2 TBL of Kerrygold pure irish butter in a microwave. Lightly brush the melted butter on one side of each pineapple slice. Place buttered side on a low heated grill for 2-3 minutes or until lightly browned grill marks appear. Just grill one side. Line a 12" Dutch Oven with aluminum foil. Place oven onto about 10 pieces of hot charcoal, level it and melt 1/4 cup of Kerrygold butter in the oven. When melted, add the brown sugar. Stir until melted. Arrange the pineapples grilled side down covering the bottom of the oven (you may need to cut some of the pineapple slices so they fit). Place a maraschino cherry in each pineapple slice hole. Pour batter on top of the glaze. Put the lid on the oven and cover with 14 hot charcoal briquettes. Bake for about 25 minutes. Check after 15 minutes and when golden brown, test to see if it is done. Take it off the heat and lift the cake out of the oven by the aluminum foil. Put a serving plate on it and turn it over quickly so that the glaze is on top. Remove the foil. Let cool to room temperature. Cut in 12 slices and serve with 2 TBL fat-free reddi whip if desired.
Serving Size: Makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user CLPAUL15.
Nutritional Info Amount Per Serving
- Calories: 223.6
- Total Fat: 5.8 g
- Cholesterol: 15.0 mg
- Sodium: 455.0 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 3.0 g
- Protein: 5.2 g
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