Craving summer on a stick? These Pineapple Upside Down Cake Kabobs are pure, sunshiny joy in every bite! Juicy pineapple, pillowy pound cake, melty butter, a brown sugar-cinnamon crust, and pops of cherry goodness—all caramelized to perfection on the grill or over a campfire. They’re easy, ridiculously fun to assemble, and guaranteed to vanish in a flash at any gathering.
Why You’ll Love This Recipe
- Campfire Classics, Reimagined: These kabobs capture all the nostalgic flavors of pineapple upside down cake but in a format that’s campfire- or grill-ready in minutes.
- Fun & Interactive: Everyone loves sliding kabobs together—kids and adults alike have a blast making (and devouring) their own creations.
- Showstopper Presentation: With caramelized pineapple, ruby cherries, and golden pound cake stacked up, your dessert table will be the talk of the party.
- Make-Ahead Friendly: Prep or even freeze your kabobs in advance so you can enjoy more time with guests—less time cooking!
Ingredients You’ll Need
Every piece of this recipe adds its own burst of color, flavor, and that classic summery vibe. The ingredient list is short but mighty—each component plays an essential part in delivering gooey, caramelized, pineapple-cake bliss!
- Fresh Pineapple Chunks: Juicy, tart, and sweet, these get beautifully grilled and give the kabobs their signature tropical zing.
- Pound Cake (10 oz): Dense and buttery, pound cake toasts up golden on the outside while staying soft on the inside—perfect for threading!
- Maraschino Cherries: These vibrant red gems add pops of color and a hint of nostalgia in every bite.
- Brown Sugar: The secret to that sticky-sweet caramelized crust that makes every kabob feel utterly decadent.
- Cinnamon: Just a touch brings a cozy, cake-shop aroma and warmth to each bite.
- Melted Butter: Rolling the cake cubes in butter helps the sugar stick and helps everything crisp up quick over the heat.
- Granulated Sugar: For a little extra sparkle and sweetness clinging to the cake cubes.
- Roasting Skewers or Sticks: Grab reusable metal skewers or sturdy wooden ones if you’re grilling—just soak wooden sticks first so they don’t burn.
Variations
Want to mix things up or cater to a special diet? Pineapple Upside Down Cake Kabobs are incredibly versatile, and it’s effortless to swap in your favorite flavors, textures, and allergy-friendly choices.
- Gluten-Free: Use a store-bought or homemade gluten-free pound cake—these toast up beautifully and make everyone at the table happy.
- Go Tropical: Add pieces of mango or swap in canned pineapple if fresh isn’t handy. Even grilled peaches are divine!
- Spice It Up: Add a pinch of ground ginger to your cinnamon-sugar mix for an extra kick, or drizzle the finished kabobs with a splash of dark rum (adults only!).
- Chocolate Dip: Finish the kabobs with a little drizzle of melted chocolate or white chocolate for a decadent twist.
How to Make Pineapple Upside Down Cake Kabobs
Step 1: Sweeten the Pineapple
In a medium bowl, combine brown sugar and cinnamon until well mixed. Add your fresh pineapple chunks and toss them gently to coat every piece in that gorgeous cinnamon-sugar blend. This gives the fruit a crave-worthy caramelized shell once grilled.
Step 2: Prepare the Pound Cake Cubes
Chop your pound cake into generous, bite-sized cubes—about 1½ inches each, to match the size of your pineapple. Dip every cube into the melted butter, then roll it in granulated sugar so each piece gets evenly coated for crunch and extra sweetness.
Step 3: Assemble the Kabobs
Drain your maraschino cherries and set up all your ingredients assembly line-style. Thread onto each skewer: cherry, cake, pineapple, repeat, finishing so every kabob starts and ends with cake or cherry for a showy look. This method ensures the kabobs grill evenly and are bursting with color.
Step 4: Grill or Roast Your Kabobs
Preheat your grill (or campfire coals) to high heat. Lightly grease the grates, then cook the kabobs, turning frequently so everything browns and the sugar caramelizes, about 3-4 minutes. If you’re using a roaring campfire, roast like marshmallows, turning constantly to avoid burning (it’s all part of the fun!).
Pro Tips for Making Pineapple Upside Down Cake Kabobs
- Cube Consistency Matters: For even grilling, keep your cake and pineapple chunks roughly the same size—this ensures perfect caramelization and prevents burning.
- Pre-Soak Wooden Skewers: If you’re using wood, soak them in water for at least 30 minutes so they don’t char or splinter over the flames.
- Golden-Brown Watch: Stay attentive at the grill—these kabobs brown up fast thanks to the butter and sugars, so keep them moving for that ideal crisp.
- Make-Ahead Magic: Prep and freeze assembled kabobs or individual components for effortless entertaining whenever inspiration (or last-minute guests) strike!
How to Serve Pineapple Upside Down Cake Kabobs
Garnishes
Dress up your Pineapple Upside Down Cake Kabobs with a dusting of powdered sugar, a drizzle of caramel sauce, or even a dollop of whipped cream. Toasted coconut flakes or a touch of lime zest will make them pop even more at your table!
Side Dishes
Pair these kabobs with scoops of vanilla ice cream or a tropical fruit salad for a full-on island-inspired dessert spread. A creamy coconut yogurt dip or a simple pitcher of sweet tea also rounds out the summery, laid-back vibe perfectly.
Creative Ways to Present
Want to wow your guests? Serve Pineapple Upside Down Cake Kabobs upright in a pineapple half for a centerpiece that’s both edible and gorgeous. Slide mini umbrellas on each stick for a party, or arrange on a platter with extra cherries and lush greenery for simple elegance.
Make Ahead and Storage
Storing Leftovers
Leftover kabobs can be stored in an airtight container in the refrigerator for up to two days. Just make sure to wrap them tightly so the cake doesn’t dry out and the flavors stay bright and juicy.
Freezing
Pineapple Upside Down Cake Kabobs are freezer-friendly! You can freeze fully assembled kabobs (wrapped well and laid flat) or freeze the prepped ingredients separately for camping or quick entertaining—just give them a bit more time on the grill if cooking from frozen.
Reheating
To reheat, pop the kabobs on a medium grill for a couple minutes, turning until they’re warm and re-caramelized. If you want to reheat indoors, a toaster oven at 350ºF for 5-7 minutes works great—just watch so the cake gets crisp, not crunchy.
FAQs
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Can I use canned pineapple instead of fresh?
Yes! While fresh pineapple gives that firm, tangy bite, canned chunks (drained very well) work just as beautifully in these kabobs. Your caramelization will still rock—just be extra gentle assembling so the canned fruit doesn’t break apart.
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What kind of pound cake is best for Pineapple Upside Down Cake Kabobs?
Store-bought or homemade pound cake both work well. The most important factor is texture—not too crumbly, so the cubes hold up to skewering and grilling. Avoid very fluffy cakes that might fall apart.
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Can I make these kabobs ahead of time for a party?
Absolutely! You can assemble and freeze the kabobs up to a week in advance. Just pull them out, grill straight from the freezer (adding a few extra minutes), and enjoy.
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How do I keep the cake from sticking or burning on the grill?
Generously grease your grill grates and grill kabobs over high, but quick, heat. Turn frequently—this prevents sticking and ensures the sugar caramelizes but doesn’t char. If you’re worried, use a grill mat or foil with holes poked in.
Final Thoughts
If you’re ready to serve up happy faces and sticky fingers, Pineapple Upside Down Cake Kabobs are the answer! Easy, playful, and bursting with caramelized joy, they’re truly a sweet little slice of summer. I can’t wait for you to try them—don’t forget to share your kabob creations and let the good times (and the sugar) roll!
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 cake, perfect for grilling or campfire cooking. Juicy pineapple, sweet cherries, and moist cake all skewered together and grilled to perfection. A delightful treat for any outdoor gathering!
Ingredients
For the Kabobs:
- 4 cups fresh pineapple cut into chunks
- 1 – 10 oz pound cake, cut into cubes
- 1 jar maraschino cherries, drained
- 1 cup packed brown sugar
- 1 tsp cinnamon
- 1/2 cup melted butter
- 1/2 cup granulated sugar
- 10 roasting skewers for grilling or campfire
Instructions
- Prepare Pineapple: Combine brown sugar and cinnamon in a bowl. Coat pineapple pieces in the mixture.
- Prepare Cake: Dip cake cubes in melted butter, then roll in granulated sugar.
- Assemble Kabobs: Thread cherries, cake, and pineapple alternately onto skewers.
- Cook: Grill or roast kabobs until golden brown and crispy, turning frequently.
Notes
- For campfire cooking, ensure proper coal or flame conditions for best results.
- Freeze assembled kabobs or individual ingredients for convenient make-ahead options.
Nutrition
- Serving Size: 1 kabob
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
