INGREDIENTS:

 20 oz. can sliced Pineapple                                         1 tsp. Baking Powder

1 small can Sweet Cherries                                          1/8 tsp. Salt

Demarara or Raw Sugar                                              3 Eggs, separated

1/4 cup Butter                                                            1 whole Egg

½ cup Brown Sugar                                                     1 cup Granulated Sugar

1 cup sifted Flour                                                        1/2 cup Sour Cream

DIRECTIONS:

1. Drain the Pineapple and Cherries; save the Pineapple Juice for later use or to drink.
2. Heat  a stove top griddle or a BBQ until very hot;  sprinkle the Pineapple Slices with the Demarara Sugar and then place on the hot grill;  grill on both sides until they begin to caramelize.
3. Melt the Butter in a 9 x 9” cake pan; spread the Brown Sugar evenly in the pan and arrange the Pineapple slices on the Sugar.
4. Blot the Cherries dry with a paper towel and place one in the middle of each Pineapple slice; add a Cherry between each Pineapple Slice if there is room.
5. Adjust the oven rack to the middle position and preheat the oven to 375 degrees.
6. Sift the Flour, Baking Powder and Salt together.
7. Beat the Egg Yolks and whole Egg until light, adding the Sugar gradually.  (This works best if you use an electric mixer)
8. Add the Sour Cream and the sifted Flour.
9. Beat the Egg Whites until they are stiff and fold into the Cake Batter.
10. Pour the Batter over the Pineapple.
11. Bake in the preheated oven for 30-35 minutes.
12. Cool for 5 minutes on a wire rack; place a plate over the pan and invert.
13. Serve with Whipped Cream or Ice Cream.

Yield:  8 Servings

Grilled Pineapple Upside Down Cake