Pineapple on a Stick
Pineapple-on-a-stick takes the concept of Pineapple Upside Down Cake and turns it inside out – literally. Delicious Yellow Cake Batter coats fresh pineapple and is then deep fried.
Pineapple On a Stick
Serves: about 12 | Prep Time: 30 min | Cook Time: 30 min
Ingredients
- 1 package Better Batter Gluten Free Yellow Cake Mix, made into batter
- 1tsp any flavor baking extract (we favor vanilla, rum, coconut, or pineapple) PLUS 1 tbsp water, optional
- 1 fresh pineapple, cut into 1-2 inch thick, 6 inch long ‘spears’ (should make about 12)
- Better Batter Gluten Free Flour, any blend, for coating the pineapple.
- at least 4 c high-heat suitable oil, for frying. Enough to submerge spears
- skewers
Instructions
Prepare cake batter. Mix together yellow cake mix, as per recipe instructions, adding 1 tsp of flavoring extract as desired. Set aside.
Prepare flour. In a shallow pie pan or on a plate, pour Better Batter flour. Set aside.
Prepare pineapple by cutting it into 1-to-2-inch lengths. Be sure to remove the hard outer core. Place each spear of pineapple on a skewer, so that so that the skewer runs the length of the pineapple stick.
Coat Pineapple in flour. Make sure to roll the pineapple, so that the whole surface is lightly coated with flour - this will help the batter adhere to the fruit. When all pieces are coated, allow them to air dry for at least 5 minutes before proceeding with the next step.
Heat your oil in a fryer or very heavy pan to 375 degrees.
Spoon a portion of cake batter - enough to fill the container halfway - into a tall, thin, 12-17oz cup or vertical storage container. The idea is to submerge the pineapple completely when plunged into this container.
Submerge pineapple, one skewer at a time in the cake batter, then roll quickly but gently in flour to coat the batter.
Quickly plunge your prepared pineapple into the hot oil. Watch carefully to ensure you do not burn the coating. Cooking should take roughly 3 minutes. Remove the pineapple, as soon as batter coating is golden brown.
Allow to cool for at least 5 minutes before serving.
This recipe was originally published by Naomi Poe in 2013. Updated and adapted by Jen Bigler in 2024 and further updated in 2025. Original photo of food by Naomi Poe.
