Pineapple Upside Down Cake on a Stick

Pineapple Upside Down Cake on a Stick by

Clark and Suzy Neal with Unicoi Preserves


Serves: 6-8


  • 1 Ingles bakery pound cake, cut into 1½ inch cubes
  • 1 cup demerara sugar
  • ½ cup Laura Lynn unsalted butter, melted
  • 4 cups pineapple chunks, fresh
  • 12 oz. Laura Lynn maraschino cherries
  • bamboo skewers


  1. Dip pound cake cubes into melted butter, then roll in sugar.
  2. Roll pineapple chunks in sugar.
  3. Build the skewers by threading a cherry, a cake cube, and a pineapple. Repeat to fill skewer.
  4. Build all skewers, then preheat outdoor griddle to high heat. Griddle skewers, turning frequently, to caramelize sugar.
  5. Remove and serve. The sugar coating on the cake and pineapple hardens to a crunchy caramel as it cools.

You can also cook these inside on a griddle, or under the broiler.