Smoked Pineapple Upside Down Cake
This is one of those desserts that surprises people. You throw it on the smoker expecting something simple… and end up with a deep, caramelized, slightly smoky cake that disappears fast.
The cast iron does the heavy lifting. The smoker adds the edge. And at 300°F, you get the perfect balance of bake and smoke without drying it out.
Recipe: Smoked Pineapple Upside Down Cake (Cast Iron, 300°F)
Ingredients
Topping
- 1/2 cup butter (1 stick)
- 3/4 cup brown sugar
- 1 can pineapple rings (drained)
- Maraschino cherries
Cake Batter
- 1 box yellow cake mix (or homemade if you want to go all-in)
- Eggs, oil, and water (per box instructions)
Instructions
1. Preheat the Smoker
- Set your smoker to 300°F
- Use a mild wood like apple or cherry for a subtle smoke flavor
2. Build the Base (in Cast Iron)
- Place your cast iron skillet directly on the smoker or stovetop
- Melt the butter
- Stir in brown sugar until combined and bubbling
3. Layer the Fruit
- Lay pineapple rings evenly across the bottom
- Drop a cherry in the center of each ring
4. Add the Batter
- Pour cake batter evenly over the top
- Don’t stir—let it layer naturally
5. Smoke It
- Place skillet in the smoker
- Cook for 35–50 minutes
- Cake is done when a toothpick comes out clean from the center
6. Flip and Serve
- Let it rest for 10–15 minutes
- Carefully flip onto a plate or tray
- Serve warm
Grilling Tips (Keep It Dialed In)
- Keep the smoker steady at 300°F—too low and it gets dense, too high and the sugar burns
- If the top browns too fast, loosely tent with foil
- Cast iron holds heat—don’t rush the rest before flipping
Extra Flavor & Pairing Ideas
- Add a light dusting of your All Ration rub to the batter for a subtle caramelized edge
- Splash a little bourbon into the brown sugar for depth
- Serve with vanilla ice cream or whipped cream
- Try swapping pineapple for peaches for a seasonal version
FAQ
Does it taste smoky?
Lightly. You’re not overpowering it—just adding depth.
Can I use fresh pineapple?
Yes, just slice evenly so it cooks consistently.
What smoker works best?
Anything that can hold 300°F steady—kettle, pellet, offset.
Call to Action
If you’ve only been using your smoker for meat, this is your sign to expand the playbook. Try it once—you’ll start looking at desserts differently.
And if you want to take it up another notch, build your flavor foundation with Burn Pit BBQ seasonings. Same mindset: simple, consistent, no shortcuts.