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Delight in a fire-baked bourbon pineapple upside down cake featuring caramelized pineapple, maraschino cherries, and a rich bourbon-infused batter. Perfectly grilled for a golden finish, this dessert is sweet, boozy, and ideal for summer gatherings. Pairs well with Tito’s Pineapple Press Cocktail.
Ingredients | Serves 6-8
- ¼ cup bourbon
- ¾ cup brown sugar
- ½ tsp. cinnamon
- ½ cup browned butter
- 4 canned pineapple slices
- 4 maraschino cherries, plus more for garnish
- 2½ cups cake flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. kosher salt
- ½ cup browned butter
- 1½ cups sugar
- 3 eggs
- 8 oz. sour cream
- ¼ cup vegetable oil
- ¼ cup pineapple juice
- 1 tbsp. vanilla extract
To Prepare
- Preheat grill to 350°F. In a springform pan, add ½ cup browned butter, bourbon, pineapple, cinnamon and cherries.
- Whisk flour, baking powder, soda and salt. In another bowl, beat ½ cup browned butter with sugar and oil. Add vanilla, sour cream, juice and eggs. Mix into dry ingredients.
- Pour batter over fruit mixture. Grill-bake 45 minutes until set. Cool 15 minutes and flip onto a cake stand. Garnish with cherries.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
