Meet your new favorite way to satisfy a sweet tooth: Pineapple Upside Down Cake Kabobs! Imagine everything you love about the classic retro cake, but transformed into a playful, grill-friendly treat perfect for summer cookouts, picnics, and even campfires. Juicy pineapple, buttery pound cake, and cherries mingle on a stick, caramelizing over an open flame for gooey, golden bites that are impossible to resist.
Why You’ll Love This Recipe
- Campfire and Grill-Friendly: These kabobs are designed for fun outdoor moments—whether it’s a backyard barbecue or a night under the stars around the fire.
- Nostalgic Flavor, Playful Format: All the gooey caramel, cherries, and pineapple of Pineapple Upside Down Cake, but with a handheld, kabob twist.
- Ridiculously Easy to Make: Minimal prep with maximum impact; you’ll have a dessert everyone raves about with just a handful of pantry staples.
- Customizable for Crowds: You can prep them ahead, freeze, and grill to order—making them a no-stress superstar for feeding a group.
Ingredients You’ll Need
It’s truly amazing how a handful of simple, colorful ingredients can come together to create something so festive! Every ingredient in these Pineapple Upside Down Cake Kabobs brings its own burst of flavor and texture—each one is absolutely essential to that signature taste.
- Fresh Pineapple (4 cups, cut into chunks): For juicy sweetness and bold flavor, fresh pineapple is magic—if you must, you can use well-drained canned pineapple, but fresh will caramelize best over the grill.
- Pound Cake (10-oz): The buttery, dense cake stays together beautifully on skewers and gets that irresistible toasted edge in just minutes.
- Maraschino Cherries (1 jar): For pops of color, nostalgic flavor, and that cherry-on-top feeling in each bite.
- Packed Brown Sugar (1 cup): This coats the pineapple, adding a butterscotchy glaze that caramelizes as it cooks.
- Cinnamon (1 tsp): Just the right amount for a warm spiced undertone that makes the kabobs smell (and taste) like cake heaven.
- Melted Butter (½ cup): The pound cake cubes get dunked for that golden, rich finish—don’t skip it!
- Granulated Sugar (½ cup): For extra sweetness and a slightly crisp topping on the cake.
- Roasting Skewers (10 sticks): Wooden or metal, just sturdy enough for grilling (if using wood, soak in water first to prevent burning).
Variations
One of the best parts about Pineapple Upside Down Cake Kabobs is how endlessly customizable they are. Don’t hesitate to tweak the recipe based on your favorite fruits, dietary needs, or whatever you’ve got on hand—the possibilities are deliciously wide open!
- Banana or Peach Swap: Try swapping in chunks of banana or fresh peach alongside (or in place of) the pineapple for a different fruity flair.
- Use Angel Food or Brioche: Out of pound cake? Angel food or brioche bread both toast up beautifully and soak up the buttery glaze.
- Plant-Based Version: Use store-bought vegan pound cake, plant butter, and check that your cherries are vegan for a completely dairy-free treat.
- Spice It Up: Add a pinch of ground ginger or nutmeg with the cinnamon for warm, tropical undertones.
- Chocolate Drizzle Finish: Once grilled, give your kabobs a zig-zag of melted chocolate for a decadent twist.
How to Make Pineapple Upside Down Cake Kabobs
Step 1: Coat the Pineapple in Cinnamon Sugar
Start by tossing your freshly cut pineapple chunks with packed brown sugar and warm cinnamon. Stir well until the pineapple is thoroughly coated—the sugar-cinnamon crust is truly the secret to that classic caramelized top you crave in Pineapple Upside Down Cake Kabobs!
Step 2: Prep and Dip the Pound Cake
Slice your pound cake into generous 1½-inch cubes, aiming to match the size of your pineapple pieces. Dunk each piece into melted butter, then roll in the granulated sugar for a glimmering exterior. This simple step ensures every bite gets toasty and golden on the grill.
Step 3: Assemble Your Kabobs
Drain your maraschino cherries, then slide the ingredients onto your skewers in a cheerful pattern: cherry, cake, pineapple—repeat until you reach the end! Layer them as you like, but bookending with a cherry is both pretty and classic.
Step 4: Grill or Roast to Perfection
On a hot, lightly greased grill (or over glowing campfire coals), roast your kabobs for 3–4 minutes, turning often. You’re aiming for caramelized pineapple and cake that’s crispy and burnished on the outside, cuddly-soft inside. Watch closely—these treats go from golden to toasted in a heartbeat!
Step 5: Enjoy Fresh and Warm!
Serve your Pineapple Upside Down Cake Kabobs straight from the heat while everything is gooey and fragrant. It’s the ultimate crowd-pleaser—extra fun when everyone gets a kabob hot off the flames.
Pro Tips for Making Pineapple Upside Down Cake Kabobs
- Soak Wooden Skewers: If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes—this keeps them from burning on the grill or in the campfire.
- Choose Ripe, Sweet Pineapple: Fresh, ripe pineapple caramelizes best and brings the brightest flavor; canned works in a pinch, but pat it dry before using.
- Rotate Constantly: Turn your kabobs often when grilling or roasting—pound cake browns in a flash, and constant movement gives you that perfect golden crust without burning.
- Make-Ahead Magic: Assemble kabobs ahead of time and freeze flat—grill them straight from the freezer, just add an extra couple of minutes to your cooking time.
How to Serve Pineapple Upside Down Cake Kabobs
Garnishes
Lively garnishes make these kabobs extra special! I love a big dollop of whipped cream or a scoop of vanilla ice cream on the side, letting it melt and mingle with the warm, sticky cake. For a sprinkle of crunch, try toasted coconut or a handful of chopped pecans—totally next-level.
Side Dishes
These kabobs are fabulous alongside a fruit salad or a bowl of fresh berries—the tartness balances their caramel sweetness beautifully. If you’re hosting a summer bash, serve them after barbecued chicken or burgers for a nostalgic, happy finish to your meal.
Creative Ways to Present
Get festive by lining up your Pineapple Upside Down Cake Kabobs on a colorful platter, or serve them standing upright in a mason jar bouquet-style for grab-and-go fun. For campfire nights, wrap in parchment and pass them out straight from the coals—guaranteed to get lots of “oohs” and “aahs!”
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (it happens!), simply separate the kabobs and store them in an airtight container in the fridge. They’ll stay fresh and moist for up to three days, though the cake will slowly lose its crispiness.
Freezing
These kabobs freeze wonderfully! You can freeze them assembled on skewers or freeze the components separately—just keep everything in freezer-safe bags. I recommend freezing flat and using within a month for best quality and flavor.
Reheating
To reheat, simply place kabobs (from the fridge or freezer) on a grill or under the broiler until warmed through, about 3–4 minutes. If starting from frozen, add a couple of extra minutes to ensure everything is golden, gooey, and delicious!
FAQs
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Can I use canned pineapple instead of fresh?
Absolutely! While fresh pineapple gives the richest flavor and best caramelization, well-drained canned pineapple chunks can work. Just blot them dry before tossing in sugar so the kabobs aren’t too wet while grilling.
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Can I make Pineapple Upside Down Cake Kabobs ahead of time?
Yes—these kabobs are incredibly make-ahead friendly. You can assemble and freeze them, or freeze the individual components. Grill or roast straight from frozen, adding a couple of extra minutes for perfect results.
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What if I don’t have a grill or campfire?
No grill? No problem! Line them up on a parchment-lined baking sheet and broil on high, turning often, until the pineapple and cake are toasted—you’ll get similar results with way less smoke!
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Can I add other fruits to these kabobs?
Certainly! Try banana slices, peaches, or even strawberries—just keep the pieces thick enough that they won’t slip off the skewers and are sturdy enough for grilling.
Final Thoughts
I can’t wait for you to try these Pineapple Upside Down Cake Kabobs at your next gathering. They’re the ultimate sweet treat for sharing, full of sunshine flavor and that magical combination of nostalgia and fun. Fire up your grill, gather your friends, and make some sticky-fingered memories—it’s just not summer without them!
Print
Pineapple Upside Down Cake Kabobs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Grilling, Campfire Cooking
- Cuisine: American
- Diet: Vegetarian
Description
These Pineapple Upside Down Cake Kabobs are a fun twist on the classic dessert, perfect for grilling or campfire cooking. Sweet pineapple, maraschino cherries, and pound cake come together for a delightful treat on a stick.
Ingredients
Pineapple Mix:
- 1 cup packed brown sugar
- 1 tsp cinnamon
- 4 cups fresh pineapple, cut into chunks
Other Ingredients:
- 1 10 oz pound cake
- 1 jar maraschino cherries
- 1/2 cup melted butter
- 1/2 cup granulated sugar
- 10 roasting skewers for grilling or campfire
Instructions
- Pineapple Mix: Combine brown sugar and cinnamon in a bowl. Add pineapple and stir to coat.
- Pound Cake: Cut cake into cubes, dip in butter, then roll in sugar.
- Assemble Kabobs: Thread skewers with cherries, cake, and pineapple in alternating order.
- Grill: Cook on a hot grill for 3-4 minutes, turning frequently until golden brown.
- Campfire: Cook over hot coals, turning often, until golden and crispy.
Notes
- For campfire cooking, be cautious of flames and adjust cooking time as needed.
- Freeze prepared kabobs or ingredients for quick cooking on the go.
Nutrition
- Serving Size: 1 kabob
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
