Who doesn't love pineapple upside down cake? So easy, so beautiful, so simple, so tasty.
The only problem is the portion.

With the kids gone, frequently only have 2 for dinner (my wife and I). A full skillet of upside down bliss is just too much for us to handle.

The solution - easy - cut down the ingredients and use my 6 inch cast iron skillet.

Step 1: Dinner Time - on the Grill

The ingredients - same stuff as everyone else uses - just use less.

2T butter

1/8c brown sugar

1/2 c flour

1/8 c sugar

1/8 c milk

1/16c pineapple juice

1t vanilla

1/4t baking power

1/4t salt

1/2 egg (I used 1t dehydrated egg, not sure how to split an egg)

1 small can pineapple chunks (8 oz)

maraschino cherries

I chose pineapple chunks instead of rings because I like pineapple, and pretty sure I'm getting more pineapple with the chunks. I have made this before with other fruits, turns out just fine.

Step 2: Mix the Batter

Light your coals - while they are heating mix the batter for the cake.

Mix the dry goods for the cake batter.

Flour, white sugar, baking powder, salt, egg

Add liquids. Milk, juice, vanilla.

mix with fork (no need for a mixer with such small volume).

The batter should be about the consistency of pancake batter, maybe a tad on the thin side. I probably added a bit more pineapple juice to get to the consistency that I wanted.

If you mix this quickly probably have time for a beer while the coals heat up.

Step 3: Cooking Time

Now that the coals are hot things start moving quickly...

Over hot coals, melt butter in mini skillet - add the brown sugar and mix, carefully. Seriously, molten sugar is wicked hot. Cast iron skillet over hot coals is wicked hot.

When the brown sugar is bubbling nicely, remove from heat.

Carefully add the pineapple chunks and a couple maraschino cherries. The molten sugar will spit when you add the pineapple - so be careful. I didn't use all of the pineapple chunks - left a couple chunks to eat (I do like my pineapple).

Pour the batter over the pineapple/molten sugar and return to the heat.

This is also where I put the steak on the grill - tonight it was a thick ribeye (just over an inch). We both consider a steak cooked rare to be a bit overdone, so it doesn't take much time on the coals.

I put some foil over the cake before I cover the grill - I don't care to have my baked goods smoked, some foil keeps most of the smoky flavor out.

The other foil wrapped item is a sweet potato (I nuked it - then tossed it on the coals to finish cooking).

Unfortunately, since you have to move pretty quickly there simply isn't time for a second beer.