Grilled Coconut Pineapple Lime Upside Down Cake

Gluten Free

This weekend was pretty busy. And all weekend I craved pineapples! This grilled coconut pineapple lime upside down cake creation just sounded so good!

I was also thinking about this design idea too. I think it would be perfect for reusing old swingsets that are just sitting in the backyard because the kids are getting too big to use the swings.

DO YOU HAVE TO GRILL THE PINEAPPLES?

Nope, you don’t have to grill the pineapples ahead of time to make the cake. You can just use regular pineapple if you would like. Fresh or canned pineapple works great in this recipe.

DO YOU USE A CAKE MIX FOR PINEAPPLE UPSIDE DOWN CAKE?

This recipe is really a simple cake to make because you’ll use a cake mix. It easy to adapt for allergies too. I made a regular for the kids and a gluten free one for me. I used the cake mix for ease for me since I was making two different cakes but you can opt to use your own homemade yellow cake mix too if you would like.

DO I HAVE TO USE THE COCONUT AND LIME?

No, that’s why the coconut and lime are added at the end for a topping. You will be fine omitting them if you just want a regular pineapple upside down cake. Although I do suggest at least TRYING the grilled pineapple version. It’s delicious!

Grilled Coconut Pineapple Lime Upside Down Cake

  • 1 pineapple, cut into rings and centers cored.
  • 4 tbsp butter, melted (can substitute dairy free)
  • 1/4 cup sugar (optional)
  • 1 yellow cake mix (can substitute gluten free, keto, etc)
  • Shaved coconut (approximately 1/4 cup)
  • Zest of one lime
  • Coconut whipped topping like CocoWhip

Preheat grill to medium heat. Slice and cut pineapple into rings, coring the center of each pineapple ring. Brush grill with oil and grill the pineapple until tender and grill marks are made. (Approximately 2-3 minutes). Flip and cook pineapple on other side. Remove from grill and set aside.

Preheat oven to 350 degrees. Lightly grease a 9×13 inch pan or two pie pans and set aside.

In a bowl, mix together the melted butter and sugar. Pour into the bottom of your lightly greased cake pan. (You can use substitutes like Swerve if desired for your sugar. If you don’t like a super sweet cake, omit the sugar and just use the butter).

Pour the melted butter or melted butter/sugar combination into the bottom of the cake pan. Layer the pineapples evenly in the pan.

Prepare the cake mix according to package directions. Pour evenly over the top of the pineapple. Cook at 350 degrees for 25-30 minutes or until the cake is nicely browned and a toothpick inserted into the center of the cake comes out clean.

Remove from oven and allow cake to cool for approximately 20 minutes before inverting onto platter. Allow to cool completely then top with lime zest and toasted coconut flakes if desired. Slice and top with cocowhip.

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