Description
Delightful Pineapple Upside Down Cake Kabobs combine juicy, cinnamon-spiced pineapple chunks with buttery, sugar-coated pound cake cubes and maraschino cherries, all grilled to golden perfection. Perfect for outdoor grilling or campfire gatherings, these kabobs offer a fun and portable twist on the classic dessert.
Ingredients
Scale
Fruit
- 4 cups fresh pineapple, cut into chunks
- 1 jar maraschino cherries
Cake
- 1 – 10 oz pound cake
Sugar Mixtures
- 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: Cut the fresh pineapple into bite-sized chunks that will easily fit on the skewers.
- Coat Pineapple: In a bowl, combine the brown sugar and cinnamon. Toss the pineapple chunks thoroughly in this mixture until each piece is evenly coated with the spiced sugar.
- Prepare Pound Cake: Cut the pound cake into cubes of similar size to the pineapple. Dip each cake cube into the melted butter to moisten it, then roll or coat it in granulated sugar to add a sweet, crispy exterior when grilled.
- Assemble Kabobs: Thread the ingredients onto the roasting skewers in an alternating pattern such as cherry, cake, pineapple, cherry, cake, pineapple, continuing in this sequence to fill each skewer.
- Cook Kabobs: Place the skewers on a grill or hold them over a campfire. Cook until the pound cake cubes are golden brown and caramelized, turning frequently to ensure even cooking on all sides. This typically takes about 5-8 minutes per side depending on heat intensity.
Notes
- Use fresh, ripe pineapple for the best flavor and sweetness.
- Be careful when handling skewers, especially over an open flame.
- For indoor cooking, a grill pan or broiler can be used as an alternative to an outdoor grill or campfire.
- Soaking pound cake briefly in butter prevents it from burning quickly on the grill.
- Adjust cinnamon amount according to your spice preference.
