Glazed Pineapple Upside-down Cake

Prepare the grill for indirect cooking and preheat to medium temperature (about 350º F).

Place a 10-inch cast iron skillet in the center of the grill and heat thoroughly.

Prepare cake batter. In a medium bowl, sift cake flour, baking powder and salt together and set aside. In a large bowl, using an electric mixer, cream together 1 stick butter, granulated sugar, and egg yolks. Reduce mixer speed to low, add the flour mixture to creamed mixture, alternating with the milk. Add the vanilla. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter and set batter aside.

Place the remaining 1/2 stick butter and the brown sugar in the skillet. Allow the mixture to melt and begin to caramelize. Once lightly caramelized, arrange pineapples decoratively in the skillet on top of the caramelized sugar. Pour batter over the pineapples, filling to approximately within 1/2-inch of the top of the skillet. Use a rubber spatula to evenly spread the batter.

Bake the cake, with the grill lid closed, keeping the temperature of the grill at 350º F, until the top is golden brown and a wooden toothpick insert into the center of the cake comes out clean, about 40 to 50 minutes.

Using ovenproof mitts, remove the cake from the grill and let it cool in the pan for about 10 minutes.