| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 1/4 cup honey
- 1/4 cup light brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons spiced rum, optional
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch kosher salt
- Seven 3/4- to 1-inch-thick fresh pineapple rings
- 1 tablespoon unsalted butter, softened
- Oil, for oiling grill grates
- One 15.25-ounce box yellow cake mix, plus ingredients necessary per instructions
- Vanilla ice cream, for serving
Instructions
- Whisk together the honey, sugar, lemon juice, rum, if using, vanilla bean paste, cinnamon, ginger and salt in a small bowl. Place pineapple rings in a large, shallow dish and pour marinade over. Allow to sit for 30 minutes at room temperature to macerate.
- Meanwhile, preheat oven to 350 degrees F and preheat a grill or grill pan for cooking over medium-high heat. Grease a 12-inch metal fry pan or cast-iron skillet with butter.
- Remove the pineapple rings from the maceration liquid and reserve liquid. Oil the grill grates. Place the pineapple rings on the grill and cook until slightly charred, 2 to 3 minutes per side. Remove from grill and let cool slightly before cutting 6 of the rings in to half-moons, leaving one ring intact.
- Prepare the cake mix according to the manufacturer’s instructions.
- Place the intact pineapple ring in the center of the greased skillet. Lay the halved rings around the central ring, all facing the same direction. Pour half of the maceration liquid into the pan over the pineapple. Pour the cake batter over.
- Bake, rotating the skillet halfway through, until top is golden and cake springs back when pressed, 40 to 50 minutes. Cool until just slightly warm, then carefully invert onto a cutting board or large platter. Slice and drizzle with remaining maceration liquid, then serve with vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 228 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 2 g |
| Cholesterol | 5 mg |
| Sodium | 286 mg |
Reviews
This was so easy to make, and came out beautiful. This is first time I’m making it, and I followed the recipe exactly, except I used canned Peaches instead of Pineapple. I drained them, added Can’ta ½ cup of Syrup to the Cake Mix, and added leftover Syrup over the Cake at the end. It’s Wonderful! Can’t seem to attach a picture
This is delicious. I used olive oil in place of vegetable oil. And used the left over pineapple juice instead of water. Huge hit!!!
Next time I’m going to try toasted coconut rum! Also I did this in a Bundt pan
Next time I’m going to try toasted coconut rum! Also I did this in a Bundt pan
Loved the flavors of the spices and grilled pineapple!
Made for my daughters birthday. She loved it!!
The marinade for the pineapple was heavenly. I followed the recipe exactly except for vanilla bean paste. Only had extract. A keeper!
Where were the cherries?
I loved it! I used no rum and it was perfectly fine. I messed up by leaving the pineapples on the grill for long they got too dark and sweet but it was still delicious and moist.
Keeper for sure
This recipe is so delicious and so easy to make. The first time I made it I followed the recipe exactly. I have tried several different ways to make it. I made it today, the grocery store was sold out of pineapples (fresh) and canned. The only options were pineapple chunks or crushed pineapple. I chose the chunks and drained the juice and set aside. The box cake called for water and I replaced the water with the juice. I also added a splash of rum to the cake mix. It turned out AMAZING! 5 people, 1 cake… GONE!
I’m going to make this yummy dessert today but do not have vanilla paste or rum. Glad to know I can use vanilla extract, eliminate the rum and use pineapple juice in place of water in the box cake mix!