Grilled Bourbon-Glazed Pineapple Upside-Down Skillet Cake

Heat the grill to medium and grill the pineapple rings 2 minutes per side until lightly charred; set aside.

Serves 8

Ingredients

• 1 fresh pineapple, peeled and cut into 1/2-inch rings
• 1/2 cup packed brown sugar
• 6 tablespoons butter, divided
• 3 tablespoons bourbon
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• Vanilla ice cream, to serve

Instructions

1. Heat the grill to medium and grill the pineapple rings 2 minutes per side until lightly charred; set aside.
2. In a 10-inch cast-iron skillet, melt 3 tablespoons butter with the brown sugar and bourbon, stirring until bubbling, then arrange the grilled pineapple rings over it.
3. Cream the remaining 3 tablespoons butter with the granulated sugar, then beat in the eggs, milk and vanilla.
4. Whisk together the flour, baking powder and salt, then fold into the wet ingredients to make a smooth batter.
5. Pour the batter evenly over the pineapple in the skillet.
6. Set the skillet over indirect heat on the grill (or in a 350F oven), cover, and bake 35-40 minutes until a tester comes out clean.
7. Cool 10 minutes, then invert onto a plate so the caramelized pineapple sits on top; serve warm with vanilla ice cream.
8. The pineapple upside-down cake is a mid-century American classic, but charring the fruit on the grill and lacing the caramel with bourbon gives it a smoky, grown-up edge. Baked right in a cast-iron skillet, it's a fitting sweet finish to a Father's Day cookout.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 5g
• Fat: 14g
• Carbohydrates: 66g
• Fiber: 2g
• Sugar: 47g
• Sodium: 280mg