For this delicious cake, fresh pineapple rings are grilled and then placed on the bottom of the cake pan before the cake batter is added. Once the cake is baked and inverted onto a plate, the caramelized pineapple rings will be sitting on top of the cake like a crown.
Set the EGG for direct cooking without the convEGGtor at 325°F/163°C.
Mix ½ cup brown sugar and the condensed milk in a small bowl, blending well. Cut a hole, the same diameter as the cherries, in the center of each pineapple slice. Dredge the pineapple slices in the milk mixture and place them on the grid. Close the lid of the EGG and cook for 2 minutes on each side. Transfer the pineapple to a plate and let cool.
Add the convEGGtor and replace the grid, stabilize the temperature again at 325°F/163°C.
Sift the flour, baking powder and salt together in a medium bowl. Set aside. Melt the butter in a saucepan on the stovetop and let cool. Set aside. In a large bowl, whisk the eggs and egg yolks together. Add the vanilla, remaining ½ cup brown sugar, and granulated sugar and stir until all the ingredients are incorporated. Slowly add the flour mixture to the egg mixture. Add the melted butter and mix well.
Arrange the pineapple slices on the bottom of an oiled 9-inch round cake pan. Place a cherry in the center of each pineapple ring, then pour the batter over the top of the pineapple. Use a spatula to smooth the batter until it is evenly distributed.
Place the cake pan on the cooking grid. Close the lid of the EGG and bake for 30 to 35 minutes, until an inserted toothpick comes out clean. Remove the pan and let cool for 10 minutes.
Gently run a knife around the outside edge of the pan. Cover the top of the cake pan with a platter and, holding the cake pan and the platter firmly together, gently turn the platter right side up with the pan upside down. Remove the pan and serve. Serves 6