Description
Delight in these Pineapple Upside Down Cake Kabobs, a fun and easy grilled dessert combining caramelized pineapple, buttery pound cake, and sweet maraschino cherries on skewers. Perfect for campfires or backyard grilling, they offer a delicious twist on the classic pineapple upside-down cake in portable kabob form.
Ingredients
Scale
Fruit
- 4 cups fresh pineapple, cut into chunks
- 1 jar maraschino cherries, drained
Cake
- 1 – 10 oz pound cake, cut into cubes
Sugars & Spices
- 1 cup packed brown sugar
- 1 tsp cinnamon
- ½ cup granulated sugar
Other
- ½ cup melted butter
- 10 roasting skewers (for grilling or campfire)
Instructions
- Prepare Pineapple: In a mixing bowl, combine the packed brown sugar and cinnamon. Toss the fresh pineapple chunks in this mixture until well-coated to infuse them with sweet and warm flavor.
- Prepare Cake: Dip each cube of pound cake into the melted butter, ensuring an even coating, then roll the buttered cake cubes in granulated sugar to add sweetness and a slightly crisp exterior when grilled.
- Assemble Kabobs: Thread the ingredients onto the roasting skewers alternately, starting with a maraschino cherry, followed by a cake cube, then a pineapple piece, repeating the pattern until the skewer is filled.
- Cook: Grill or roast the kabobs over a campfire or grill, turning them frequently to ensure all sides become golden brown and crispy. Continue cooking until the cake is slightly toasted and the pineapple caramelized, about 5-7 minutes.
Notes
- Use fresh pineapple for best flavor and texture.
- To prevent cake from falling apart on skewers, use slightly stale or chilled pound cake.
- Keep an eye on kabobs while grilling to avoid burning.
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
- Can also be broiled in the oven if a grill or campfire is not available.
