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1
Heat grill to 350 degrees F.
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2
Place a 10-inch cast iron skillet in the center of the grill and heat thoroughly.
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3
Meanwhile, make cake batter: Sift the cake flour, baking powder, and salt together; set aside.
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4
With a mixer, cream together the butter, sugar, and egg yolks.
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5
With the mixer on low speed, add the dry ingredients to creamed mixture, alternating with the milk.
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6
Add vanilla extract.
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7
In a separate mixing bowl, beat the egg whites until stiff peaks form and then fold them into the batter.
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8
Set batter aside.
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9
Place the 1/2 stick butter and the brown sugar in the skillet and let the mixture melt and begin to caramelize.
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10
When lightly caramelized, place pineapples and enough cherries to cover on top, in a decorative pattern.
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11
Then pour the cake batter over, filling to within 1/2-inch of the top of the skillet.
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12
Transfer the skillet to a large foil pan and cover with foil; be careful handling the skillet as the handle will also be very hot.
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13
Return to the grill and pierce the foil in the corners to allow steam to escape during the cooking process.
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14
Grill cake at 350 degrees F until cake is golden brown and springs back when lightly touched with your finger, about 45 minutes.
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15
Remove from the grill and run a knife around the edge of the skillet to free the cake; again, be careful handling the skillet as the handle will also be very hot.
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16
While cake is still hot, place a serving plate on top of the skillet and carefully turn the cake over onto the plate.
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17
Serve warm or cold.
