Grilled Pineapple Upside-Down Cake with Lemon Creme

Name: Grilled Pineapple Upside-Down Cake with Lemon Creme Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 48 each canned pineapple rings, drained, juice reserved; 48 each red maraschino cherries, drained; 1 doz. eggs; 3-1/2 qt. cake mix; 1 qt. sour cream; 2 cups oil; Crumb Crust; 1-3/4 qt. vanilla wafers, crushed; 3 cups brown sugar; 2-2/3 cups BAKER'S ANGEL FLAKE Coconut, toasted; 1-1/2 cups chopped walnuts; 2 cups unsalted butter, melted; Lemon Creme Anglaise; 1 qt. milk; 1 cup lemon juice Safeway 4 ct For $5.00 thru 02/09; 1 cup JELL-O Vanilla Instant Pudding; 3 cups caramel ice cream topping

Servings: persons

Cake
48 each canned pineapple rings, drained, juice reserved
48 each red maraschino cherries, drained
1 doz. eggs
3-1/2 qt. cake mix
1 qt. sour cream
2 cups oil
Crumb Crust
1-3/4 qt. vanilla wafers, crushed
3 cups brown sugar
2-2/3 cups BAKER'S ANGEL FLAKE Coconut, toasted
1-1/2 cups chopped walnuts
2 cups unsalted butter, melted
Lemon Creme Anglaise
1 qt. milk
1 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
1 cup JELL-O Vanilla Instant Pudding
3 cups caramel ice cream topping

1
Cake: Grill pineapple rings 2 min., turning carefully after 1 min.
2
Place 1 ring in each of 48 greased 6-oz.
3
ramekins or extra-large muffin cups (or 12 ramekins for trial recipe).
4
Place 1 cherry in center of each ring; set aside.
5
Place eggs, cake mix, sour cream, oil and 1 qt.
6
of the reserved pineapple juice (or 1 cup of the reserved pineapple juice for trial recipe) in large bowl of electric mixer fitted with paddle attachment.
7
Beat 3 min.
8
or until well blended.
9
Pour about 1/2 cup batter into each ramekin.
10
Crumb Crust: Combine wafer crumbs, sugar, coconut and walnuts in large bowl; mix well.
11
Stir in melted butter until well blended.
12
Sprinkle about 3 Tbsp.
13
of the crumb mixture over each ramekin; lightly press crumbs into batter.
14
Bake in 350F-standard oven for 30 to 35 min.
15
or until wooden toothpick inserted in centers comes out clean.
16
Cool 10 min.
17
Invert onto cakes onto wire racks; remove ramekins.
18
Cool completely.
19
Lemon Creme Anglaise: Pour milk and lemon juice into large bowl.
20
Add dry pudding mix; beat with wire whisk until well blended.
21
For a thinner anglaise, add additional milk until desired consistency is reached.
22
To serve, spoon about 2 Tbsp.
23
anglaise onto serving plate.
24
Drizzle with 1 Tbsp.
25
caramel topping; top with 1 cake, pineapple-side up.

4242

kcal

Calories

300

Fat

347

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 48 each canned pineapple rings, drained, juice reserved, 48 each red maraschino cherries, drained, 1 doz. eggs, and more.

Yes, Grilled Pineapple Upside-Down Cake with Lemon Creme Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Pineapple Upside-Down Cake with Lemon Creme Anglaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions