Dessert
Grilled Pineapple Cake
Compatible with
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 can (20 ounces) sliced pineapple
- 1/4 cup pineapple juice (from sliced pinapple can)
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons canola oil
- 6 slices pound cake (1 1/2-inch thick)
TOPPINGS (optional)
- Whipped cream
Utensils
- Medium Bowl
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Step 1
Place the grill plate on the unit. Turn the dial to set temperature to 450°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
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Step 2
In a medium bowl, add the sliced pineapple, pineapple juice, vanilla, sugar, and cinnamon. Mix until the sugar is fully dissolved.
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Step 3
When the unit is preheated, drizzle canola oil over the grill plate and place the sliced cake on the grill. Cook for 6 minutes, flipping halfway through.
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Step 4
Once the cake is grilled, remove from grill and place on plate.
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Step 5
Place the pineapple on the grill and cook for 10 minutes, flipping halfway through.
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Step 6
Once the pineapple is cooked, remove from grill and place on top of the plated cake slices; top with whipped cream and serve.