Pineapple Grill’s Signature Pineapple Upside Down Cake in Caramel Rum Sauce
After our experience for Mother’s Day dinner, my husband and I can say that hands down, without a shadow of a culinary doubt, Pineapple Grill on Maui is our most favorite and preferred restaurant. Now, this is saying a LOT, because we’ve always favored Mama’s Fish House, previously ranked as #1 on the island, and where we always dine before catching the red-eye flight back to the mainland on our last night on the islands. I can’t emphasize enough the fact that this special restaurant, Pineapple Grill, has won the prestigious ranking among Maui food critics for being the best restaurant on Maui for 2009 and 2010, with second place earned this year in 2011. Not too shabby!
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Recently, Pineapple Grill was honored by the “Best of The Best” having recently being recognized as offering the “Best Hawaiian Regional Cuisine” by “Maui No Ka Oi” Magazine, “Maui Restaurant of the Year” and receiving the “Hale ‘Aina Award” for Best Maui Restaurant from Honolulu Magazine.
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Maui native and Executive Chef Ryan Luckey and his team create culinary magic for an increased loyal fan base of locals, critics, and visitors alike! I’m ready to go back for the unbelievable weekly events that take place!
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Maui Gold Pineapple Upside Down Cake with Caramel Rum Sauce and Macadamia Nut Ice Cream
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
Units
Scale
For the Cake
- 1 tbsp. unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 pinch salt
- 1/2 tsp. baking soda
- 1/2 cup sour cream
- 1/2 cup of diced pineapple (cooked with a
- dash of cinnamon, brown sugar and butter)
- 2 tbsp. coconut flakes (toasted)
For the Dark Rum Sauce
- 1 tbsp. unsalted butter
- 1 tbsp. granulated sugar
- 1tsp. brown sugar
- Dash of cinnamon
- 2 tbsp. corn syrup
- 2 tbsp. dark rum
- 1/2 cup heavy whipping cream
- Macadamia Nut Ice Cream (Chef Joey recommends Maui’s Roselani Ice Cream)
Instructions
For the Cake
- Using a mixer – cream butter and sugar together
- Mix dry ingredients in a separate bowl
- Add egg into wet mixture then add in dry
- ingredients, mix at low speed
- Fold in sour cream to the mix and reserve
- Place sliced pineapple in a 4 oz. Non-stick loaf pan
- and spread soft butter inside
- Pour batter into about half of the pan and tap the side
- of the pan to make the batter even
- Bake for at least 20 minutes in pre heated oven at 300 degrees
For the Dark Rum Sauce
- In a pot – place butter, sugar, corn syrup, cinnamon and bring to a boil
- Add rum – flame to burn off alcohol
- Slowly whisk in cream, keep warm and reserve
Assembly
- Place upside down cake in the center of the place and glaze with the sauce over the top.
- Place Macadamia Nut Ice Cream on the cake and sprinkle with toasted coconut flakes.
I know one thing for certain: I am going to try my amateur best to prepare this sweet indulgence at home! Mahalo (thank you) to the Chef and Owner of Pineapple Grill for kindly sharing this recipe.
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** It was last reported by to me by Lisa, one of our readers, that Pineapple Grill is now only open for private parties.**
Two summers ago, we went to the Pineapple Grill and had this. It is one of the best desserts I have ever had. I tried to find the recipe and have attempted to make it a couple of times, but I haven’t gotten it right. Hopefully this will work because we are preparing to go to Maui again this summer and I went to the Pineapple Grill’s website to see if we could eat there for lunch and get dessert- and they have closed to the public. It says that they are only doing parties. I am so upset! I was looking forward to having this again. I will let you know how it goes after I make it. Thanks so much!
Hi Lisa,
First of all, it’s my pleasure to help you in finding this incredible dessert recipe from the Pineapple Grill!
Oh, like you, I am so upset to hear that the Pineapple Grill is closed to the public. If I remember correctly, it’s associated with a golf course, right? The restaurant biz is highly competitive, as my family had an Italian restaurant for over 20 years. And Maui’s restaurant scene is even more competitive.
I’ve recommended this restaurant to some of the pickiest foodies and none of them liked it to the level that my husband and I (and you) enjoy it. But we firmly believe that everything about it was fabulous.
At any rate, my new friend, I would so love to know how this recipe (from the restaurant and not me) turns out when you prepare it for some lucky person/people. I’ve got a great idea Lisa! Let’s both make it and see how it turns out. Please take a photo and I’ll share it with this blog community . . . . . it’s a great group of serious foodies who share recipes and photos, and how each person even tweaked a recipe here and there.
Aloha to your Maui trip! My husband and I have been going to Kauai lately, but need to return to Maui. You’ll have to tell me what the hot new restaurants are!
Ciao for now,
Roz
Are you sure it’s just 1 tablespoon of butter for the cake mix?
That’s what I used (1 tbs of butter), and it seemed to work. I tried to make these in ramekin-sized non-stick pans, and the 20 minutes was not enough, as the pans left a somewhat deep cake. Ultimately I baked them a tad too long, but I believe they would’ve been plenty moist had I baked them less time. I went for 25 minutes, and that wasn’t enough, so I went for another 10, and that turned out to be too much.
A note about this recipe, as printed, you will not get the brown color in the rum sauce. Step 1 of the sauce instructions says “In a pot – place butter, sugar, corn syrup, cinnamon and bring to a boil.” And while that IS what you do, it’s incomplete. Basically, at this point you’re making caramel, and in order to do that, the butter and corn syrup need to be browned. Simply bringing it to a boil will not do that. You’ll need to boil it longer, and pay attention to it as it cooks, stirring regularly until it reaches a fairly deep-ish brown – it’s going to lighten when the cream is added to it.
I think with a little tweaking, this recipe will yield great results. Needs a little work, though. I plan to make it again with a few changes.
Thanks for letting us all know Mark! We greatly appreciate it! How did it turn out?
Ciao,
Roz
Recipe X 3 makes a large 8X12 size pan fit for a larger group.
oops…forgot to mention that i cooked it at 325 for about 35-40 minutes. Came out great.
Wow, Kristy!
That’s wonderful that the cake from Maui turned out great in your own home kitchen! I know that we just loved it and now I’ve got to make it again, tripling the size as you did for a group! Thanks for writing back to me! I hope to hear from you again; I truly appreciate your kind comment and for taking the time to get in touch!
Roz
My wife and i have had this treat many times and it is absolutely fantastic! We literally salivate thinking about it prior to each trip to the island!
My husband and I feel the same way Larry! Thank goodness with this recipe, we can at least feel a little transported to Maui!
Aloha,
Roz
How many portions does it make?
Can the size of this recipe be successfully increased. My son-in-law recently asked for it, but there were 11 of us! Thanks, Margie
Hi Margie,
I would certainly increase the size of this recipe, but make it in correct portion sizes. I’d want to share it 11 of my family and friends too! If you make it and increase it, please stop back by and let me know what you thought! I’d love to know!
Roz (PS: I don’t see a blog address or email address to reply directly back to you, so I hope that you receive this direct blog reply!)
Wow, how fabulous for you – not just this scrumptious dessert, but being in Maui for a great trip and unforgettable Mother’s Day.
Oh my gosh, to think I’ve never gone to the Pineapple Grill yet. What is the matter with me? That dessert looks absolutely divine.
my mouth is truly watering, yummmy.
um, sooooooooo pretty much. pineapple is a fruit made for desserts. thanks for sharing! love it 🙂
-meg
@ http://clutzycooking.blogspot.com
Roz- Sounds like you had the most wonderful Mother’s Day and I’m so happy to hear it! I’m so glad you were able to have such an exquisite meal with your husband. I’ve been wanting to try my hand at a pineapple upside-down cake for awhile now and I will be sure to hang on to this recipe. Love the sound of the macadamia nut ice cream too:)
Have lots of fun!!
Roz,
I love everything pineapple! This desserts takes my breath away!!
J
I love pineapple upside down cakes and this looks amazing. I wish I could just head on down to Maui, but I may have to recreate in in my kitchen instead. Thanks for sharing the recipe- hope you have a wonderful Mother’s Day!
Roz, thank you so much for sharing this recipe. I can’t wait to try it!
This sounds heavenly! I have some fresh pineapple of hand… I think we need a Tuesday treat =) Thank you for sharing. Sounds like you have a memorable, delicious Mother’s Day!
Beautiful and satisfying treat!!! Mappy Mother’s day :), Miriam@Meatless Meals For Meat Eaters
I’ve been to Maui twice, I had many desserts but nothing as delicious and perfect looking as this, as it is a perfect additon to the Island … I have got to make this one!
You’d love this I’m sure, Claudia!
Ciao,
Roz
Roz, this sounds incredible. I know I would love to have it for a special dessert. I hope you have a great evening. Blessings…Mary