Let's Talk BBQ
Recipes => Recipes => Desserts => Topic started by: teesquare on June 03, 2014, 05:58:34 PM
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Done in a cast iron skillet in my pellet grill ;D
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(http://i428.photobucket.com/albums/qq1/teesquare1/SOUS%20VIDE/20140305_180031.jpg) (http://s428.photobucket.com/user/teesquare1/media/SOUS%20VIDE/20140305_180031.jpg.html)
Trying to remember where this recipe came from. I have made it before, but I did some different things to it this time Here is the recipe and the "pour over sauce" (
Save the juice from the canned pineapple and the maraschino cherries! )
1 cup of apple juice ( or pineapple juice and top off with apple juice )
3 lg eggs
1/3 - cup of butter
1/2 cup butter ( to be melted )
1-1/2 cup dark brown sugar
1 jar maraschino cherries
1 cup of crushed pecans
1 lg can of pineapple chunks ( save the juice!)
1- can of pineapple rings - or fresh cored - - cut slices approx. 1/4'' to 3/8'' thick
1 box Betty Crocker Super Moist Butter Recipe Cake Mix ( yep...that is the real name of it. )
You need a 12" deep side cast iron skillet - butter it a little, and get it warm - and set aside. Get another pan to melt the 1/2 cup of butter in it over low-medium heat. Add brown sugar and stir it around until it is melted in with the butter. Add pecans in- mix and remove from heat.
Now - place the pineapple rings in the cast-iron skillet, and the cherries as you like add 1/2 of the pecans, sprinkled around evenly int he gaps, etc...
Mix the cake mix per box directions - except that you want to add the heated butter and brown sugar you prepped above), and pineapple chunks ( drain all fluid into a cup or bowl for later use) , and pecans - and any leftover cherries ( again - save the juice!) as you like to the mixed batter and stir well. Slowly pour over the positioned pineapple rings in the cast iron skillet.
Bake in you grill ( or oven if you must... ;D )@ 350F for 50-75 minutes. You will need to test it for doneness sating at the 45 minute mark, and every 15 minutes thereafter.. Once it is done, allow cake to cool for 15 or more minutes, run a butter knife around the inside edge of the skillet, to assist with release.
I like to place a large platter over the skillet, then turn it over to insure I don't goof it up getting it out of the skillet...
Now...
Take the residual pineapple juice and maraschino cherry juice in an appropriate sized pot. Add your favorite - bourbon, or rum to taste ( I like a spiced rum called The Krakken )
And simmer until reduced so that it coats the back of a spoon fairly heavy - not molasses, more like a light syrup.
Then pour this all over the top of the cake and let it sink in......I know, I know....now - wipe the drool from your chin..... :D 8)
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Dang that looks really good Tee!
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You can bring me one of those the next time you swing through DFW.
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Very nice in cast iron. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Pineapple-upside-down cake is one of my favorites Tim and yours looks to-die-for buddy! :P Very nice!
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Very nice in cast iron. Pam .☆´¯`•.¸¸. ི♥ྀ.
Gotta love cast iron. ;)
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Fantastic looking cake Tim! You DO plan on making a couple of these at the Fall Gathering, right?? ;)
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Wow "T" bookmarked this for sure. looks outstanding ;D
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Thanks boys and girls!
This one of the dishes I want to make at the F.G. :)
And Chris....I wish I could get near Texas soon....miss home. ;)
Making this in cast iron and in a pellet grill does make it come out looking overcooked....But I can assure you it is just caramelized at a level that adds a nice flavor.
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I'll have a small slice please,cant pass that up,looks awesome!!
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I'll have a small slice please,cant pass that up,looks awesome!!
It is one of those not entirely considered "health foods" :D ( but it has pecans and pineapple in it - so it can't be ALL bad :D ) - have slice or 6! ;D
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I'd hammer that........definitely put this on my "to-do" list. Thanks for the recipe.
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another bookmark. love sweets w/ fruit. nicely done T. i would like a healthy piece plz. don't forget my milk partner.
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Man, that looks good.. Haven't had one of those since my mom made them many years ago
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Many tanks fellas!
It has become one of the "go-to" recipes around here for company.
Outside of the serious outdoor cooking community - most folks do not realize or believe that you can bake in your outdoor grill - or they think it is a gimmick...until they taste this!
And - yes Sparky....it goes better with ice cold milk ;) ;D
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I'd hammer that........definitely put this on my "to-do" list. Thanks for the recipe.
Absolutely!
X2
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I'm not really one for sweets but if your making this at the gathering I'm sure I could be talked into a slice or 2 of that!! Looks great Tee!
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I'm not really one for sweets but if your making this at the gathering I'm sure I could be talked into a slice or 2 of that!! Looks great Tee!
Fresh Peaches is a good one too..make ya give back things ya never stold. just sayin. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I'm not really one for sweets but if your making this at the gathering I'm sure I could be talked into a slice or 2 of that!! Looks great Tee!
Fresh Peaches is a good one too..make ya give back things ya never stold. just sayin. Pam .☆´¯`•.¸¸. ི♥ྀ.
Ohhh that sounds so delicious. ;)
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I think I would have to make the sauce for the peach version with a peach brandy....and a dash or two of Amaretto plus the pineapple and cherry juice... :P
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I think I would have to make the sauce for the peach version with a peach brandy....and a dash or two of Amaretto plus the pineapple and cherry juice... :P
OMG.....That sounds delicious. ;)
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T: I made your recipe for Sunday dinner, and everyone loved it. My only problem was that the quantity of cake batter and ingredients, overflowed from the skillet. I may have to use a bigger pan or skillet. This is definitely one recipe to bookmark.
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That was one of my favorite things my mother made when I was a kid. My wife has made one a couple of times during our marriage, but it's been a long time. Yours look great.
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T: I made your recipe for Sunday dinner, and everyone loved it. My only problem was that the quantity of cake batter and ingredients, overflowed from the skillet. I may have to use a bigger pan or skillet. This is definitely one recipe to bookmark.
My sincere apologies cookie...I believe that I stated I 10" skillet...and When I looked at my skillets -and actually used a tape measure....it is a 12"! :-[ ::) :o ;)....so I have corrected that in the recipe. I hope this blunder on my part does not prevent your enjoyment of it.
Did you make the "pour-over" sauce wight e leftover juices and rum? THAT kind of puts it over the top as far a as taste goes. You have already had it go "over the top" for the wrong reasons.... :-[;)
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I bought a bigger cake pan which will hold the entire recipe, and I do not think that not using cast iron effected the result much. I did make the pour over mixture, and my girls really liked this cake. We need some more good ones like this. I think you could make a peach cobbler much like this too?
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Sure! Peaches,,,,and mango works great as well. If you use Mango - you may want to add in as much coconut as you like instead of pecan )to really round out the flavor.
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I was looking for something to take to Christmas and came across this in my bookmarks. Looked good so here we go! Thanks for the recipe T. (http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0937_zps5dabb07e.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0937_zps5dabb07e.jpg.html)
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Get rum in some dark rum in your recipe and you'll be over the top
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That looks excellent Tim, I may have to try that in the SRG. Thanks.
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Making this one again for Christmas! :thumbup:
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Sure! Peaches,,,,and mango works great as well. If you use Mango - you may want to add in as much coconut as you like instead of pecan )to really round out the flavor.
I like bourbon with my peaches and make this in an iron skillet..unbelievable...just sayin. .☆´¯`•.¸¸. ི♥ྀ.
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In the spirit of the season, SWMBO is allowing me to share her adaptation of an old (about 20 years) recipe from Cooking Light. We (and our families and guests) think it's pretty much the ultimate in upside-down cakes.
MANGO-GINGER UPSIDE-DOWN CAKE
Ingredients
1/2 tsp. vanilla
1/2 cup milk
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups flour
2 eggs
1 cup sugar
1/2 cup butter
1 tbsp. lemon juice
3 mangos, thinly sliced
2 tbsp. crystallized ginger, finely chopped
1/4 cup brown sugar
3 tbsp. butter
Directions
Melt 3 tbsp. butter in 10 inch cast iron skillet. Remove from heat and sprinkle with brown sugar and crystallized ginger.
Toss mangos with lemon juice. Arrange over brown sugar mixture.
Beat 1/2 cup butter until creamy. Gradually add sugar. Add eggs, 1 at a time. Combine flour with baking powder, salt and cinnamon. Add to butter mixture alternately with milk. Stir in vanilla. Spoon over mangos.
Bake at 350' for 35-40 minutes. Cool in skillet 5 minutes. Invert onto serving platter.
Enjoy.
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Never made one, but this sounds amazing. How hard is it to make?
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