Description
These Pineapple Upside Down Cake Kabobs are a fun and portable twist on the classic dessert. Juicy pineapple chunks are tossed in cinnamon and brown sugar, then skewered alternately with buttered, sugar-coated pound cake cubes and maraschino cherries. Grilled to golden perfection over a campfire or grill, these kabobs offer a caramelized, smoky flavor perfect for outdoor gatherings or easy summer treats.
Ingredients
Scale
Fruit
- 4 cups fresh pineapple, cut into chunks
- 1 jar maraschino cherries
Cake
- 1 – 10 oz pound cake
Sugar Mixtures
- 1 cup packed brown sugar
- 1 tsp cinnamon
- ½ cup granulated sugar
Other
- ½ cup melted butter
- 10 roasting skewers for grilling or campfire
Instructions
- Prepare Pineapple: In a mixing bowl, combine the brown sugar and cinnamon thoroughly. Add the pineapple chunks and toss until they are fully coated with the sugary mixture, ensuring each piece is evenly flavored.
- Prepare Pound Cake: Cut the pound cake into bite-sized cubes. Dip each cube into the melted butter, then roll it in the granulated sugar to coat completely, creating a sweet and buttery crust on the cake pieces.
- Assemble Kabobs: Take a roasting skewer and thread the ingredients alternating in the order: cherry, cake cube, pineapple chunk, cherry, cake cube, pineapple chunk, and so on, until the skewer is nicely filled with layers of flavors.
- Cook Kabobs: Place the assembled kabobs on a grill or hold them over a campfire. Cook until the pound cake is golden brown and slightly crispy, turning the skewers frequently to ensure even caramelization on all sides.
Notes
- Use fresh pineapple for the best texture and flavor.
- Keep an eye on the kabobs while grilling to avoid burning the sugar-coated cake.
- You can substitute the roasting skewers with metal or bamboo skewers; soak bamboo skewers in water for 30 minutes before use to prevent burning.
- Serve kabobs warm for the best taste experience.
- These kabobs are perfect for outdoor gatherings, camping, or as a fun party dessert.
