Pineapple Upside Down Cake Kabobs Recipe
Say hello to the summer treat you never knew you needed: Pineapple Upside Down Cake Kabobs Recipe. This playful twist on the classic dessert is everything you love about the retro favorite, but in a hand-held, grill-kissed format that’s perfect for backyard parties, casual weeknight treats, or anytime you want to delight a crowd. Juicy pineapple, buttery pound cake, and those iconic maraschino cherries come together on skewers, brushed with a brown sugar-cinnamon glaze that caramelizes beautifully over the fire. Trust me, once you try these kabobs, you’ll want to bring them to every gathering!
Ingredients You’ll Need
You only need a handful of simple ingredients to make the Pineapple Upside Down Cake Kabobs Recipe shine. Each component is picked for maximum flavor and gorgeous color, and they all play a starring role in this dessert’s irresistible texture and taste.
- Store-bought pound cake (16 ounces): Dense, moist, and buttery, pound cake holds up perfectly on the grill and soaks up that caramel glaze.
- Fresh pineapple: Its natural sweetness and slight tartness balance the richness of the cake and add a juicy, golden touch.
- Maraschino cherries: These bring the signature pop of color and a sweet, nostalgic flavor that makes each kabob visually stunning.
- Unsalted butter (melted): The base for our glaze, butter ensures a golden, luscious finish on every bite.
- Brown sugar: Offers that signature molasses depth and caramelizes beautifully on the grill.
- Cinnamon: Just a pinch adds warmth and classic upside-down cake flavor.
- Wooden or metal skewers: Essential for assembling your kabobs; if using wood, soak them first to prevent burning.
- Nonstick cooking spray: A light spritz keeps everything from sticking to the grill grates.
How to Make Pineapple Upside Down Cake Kabobs Recipe
Step 1: Prep Your Grill and Skewers
Start by preheating your grill to medium heat. If you’re using wooden skewers, soak them in water for 20 to 30 minutes so they don’t burn on the grill. Lightly oil the grill grates or give them a quick spray with nonstick cooking spray—this helps the kabobs release easily and keeps everything looking picture-perfect.
Step 2: Make the Brown Sugar Glaze
In a small bowl, combine the melted unsalted butter, brown sugar, and cinnamon. Stir until the mixture is smooth and glossy. This quick glaze is the magic that brings out the caramelized notes in the Pineapple Upside Down Cake Kabobs Recipe and helps everything toast up beautifully.
Step 3: Assemble the Kabobs
Thread the pound cake cubes, fresh pineapple chunks, and maraschino cherries onto your prepared skewers, alternating each ingredient for a gorgeous, colorful pattern. Repeat the sequence until your skewers are full, leaving a little space at each end to make them easy to handle.
Step 4: Brush and Grill
Generously brush the kabobs with the brown sugar-cinnamon butter mixture. Place them on the preheated grill, turning every 2 minutes or so, and brush with more glaze as they cook. Grill for 6 to 8 minutes total, until the cake is toasty and golden, and the pineapple is lightly charred. The aroma is absolutely irresistible!
Step 5: Serve and Enjoy
Remove the kabobs from the grill and serve them warm. For an even more decadent experience, drizzle with any extra brown sugar butter or top with a scoop of vanilla ice cream. Your Pineapple Upside Down Cake Kabobs Recipe is ready to steal the show!
How to Serve Pineapple Upside Down Cake Kabobs Recipe
Garnishes
These kabobs are already eye-catching, but a few thoughtful garnishes can take them over the top. Try a drizzle of extra brown sugar butter, a dusting of powdered sugar, or a sprinkle of toasted coconut for added flair. A scoop of vanilla bean ice cream on the side is pure magic.
Side Dishes
Since the Pineapple Upside Down Cake Kabobs Recipe is sweet and fruity, pair it with light, refreshing sides. Think fresh fruit salad, lemon sorbet, or a platter of berries. If you’re serving a summer meal, these kabobs make a delightful finish after grilled chicken or veggie skewers.
Creative Ways to Present
Presentation is half the fun! Stand the kabobs upright in a mason jar for a playful, bouquet-like look, or lay them on a platter lined with banana leaves for tropical vibes. For parties, you can even offer a toppings bar with ice cream, whipped cream, and sprinkles so everyone can customize their kabob.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Pineapple Upside Down Cake Kabobs Recipe (which is rare!), let them cool completely and store in an airtight container in the refrigerator for up to 2 days. The flavors meld together, and the cake stays surprisingly moist.
Freezing
While the fresh pineapple and cherries freeze well, the pound cake can become a bit soggy after thawing. If you want to freeze, wrap each un-grilled kabob tightly in plastic wrap and freeze for up to one month. Thaw overnight in the fridge before grilling.
Reheating
To reheat, place the kabobs on a baking sheet and warm in a 350°F oven for about 5 minutes, or until just heated through. Avoid microwaving, as it can make the cake rubbery. A quick warm-up in the oven brings back that delightful, just-grilled texture.
FAQs
Can I make this Pineapple Upside Down Cake Kabobs Recipe without a grill?
Absolutely! You can bake the assembled kabobs in a 400°F oven for 8 to 10 minutes. They’ll get slightly toasty and the glaze will caramelize nicely, even without a grill.
What’s the best way to cut pound cake for kabobs?
Cut the pound cake into sturdy, bite-sized cubes about 1 to 1.5 inches wide. This size holds up well on the skewer and won’t fall apart when grilling or serving.
Can I prepare the kabobs ahead of time?
Definitely! You can assemble the kabobs a few hours in advance and keep them covered in the fridge. Just brush with the glaze right before grilling to prevent the pound cake from getting soggy.
Is it possible to use canned pineapple instead of fresh?
Fresh pineapple gives the best texture and flavor, but canned pineapple chunks (well-drained) will work in a pinch. Just be sure to pat them dry so they grill up nicely.
Are there any nut-free or gluten-free options?
For nut allergies, this recipe is naturally nut-free. To make it gluten-free, simply use your favorite gluten-free pound cake. The rest of the ingredients are naturally gluten-free!
Final Thoughts
If you’re looking for a show-stopping dessert that’s as fun to make as it is to eat, you simply have to try the Pineapple Upside Down Cake Kabobs Recipe. It’s a guaranteed hit at any gathering, full of nostalgic flavors with a playful, modern twist. Fire up your grill and treat yourself to this sweet, sunny delight!
Print
Pineapple Upside Down Cake Kabobs Recipe
- Total Time: 23 minutes
- Yield: 6 kabobs 1x
- Diet: Vegetarian
Description
These Pineapple Upside Down Cake Kabobs offer a fun and easy twist on the classic dessert, combining moist pound cake, juicy pineapple, and sweet maraschino cherries grilled to perfection with a buttery brown sugar glaze. Perfect for summer barbecues or a creative treat on a stick, these kabobs deliver caramelized flavors and a delightful char with minimal effort.
Ingredients
For the Kabobs
- 1 (16-ounce) store-bought pound cake or homemade, cut into cubes
- 1 fresh pineapple, peeled, cored, and cut into chunks
- 12 maraschino cherries, stems removed
- Wooden or metal skewers
- Nonstick cooking spray
For the Glaze
- 3 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the Grill: Preheat your grill to medium heat and lightly oil the grates or spray them with nonstick cooking spray to prevent sticking.
- Prepare the Glaze: In a small bowl, combine the melted butter, brown sugar, and cinnamon; stir well until the mixture is smooth and evenly blended.
- Assemble the Kabobs: Thread the pound cake cubes, pineapple chunks, and maraschino cherries alternately onto the skewers, repeating the pattern until each skewer is full.
- Brush with Glaze: Generously brush each kabob with the brown sugar butter mixture, coating all sides to ensure great caramelization while grilling.
- Grill the Kabobs: Place the kabobs on the grill and cook for 6 to 8 minutes, turning occasionally to toast the cake evenly and lightly char the pineapple.
- Serve Warm: Remove from the grill and serve immediately. For an extra indulgence, drizzle with additional butter mixture or accompany with a scoop of vanilla ice cream.
Notes
- Soak wooden skewers in water for 20 to 30 minutes prior to grilling to prevent them from burning.
- If you do not have access to a grill, you can bake the kabobs in the oven at 400°F (205°C) for 8 to 10 minutes until toasted and caramelized.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 kabob
- Calories: 230
- Sugar: 18g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
