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Maui Gold Pineapple Upside Down Cake with Caramel Rum Sauce and Macadamia Nut Ice Cream

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


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)


For the Cake

  1. Using a mixer – cream butter and sugar together
  2. Mix dry ingredients in a separate bowl
  3. Add egg into wet mixture then add in dry
  4. ingredients, mix at low speed
  5. Fold in sour cream to the mix and reserve
  6. Place sliced pineapple in a 4 oz. Non-stick loaf pan
  7. and spread soft butter inside
  8. Pour batter into about half of the pan and tap the side
  9. of the pan to make the batter even
  10. Bake for at least 20 minutes in pre heated oven at 300 degrees

For the Dark Rum Sauce

  1. In a pot – place butter, sugar, corn syrup, cinnamon and bring to a boil
  2. Add rum – flame to burn off alcohol
  3. Slowly whisk in cream, keep warm and reserve


  1. Place upside down cake in the center of the place and glaze with the sauce over the top.
  2. Place Macadamia Nut Ice Cream on the cake and sprinkle with toasted coconut flakes.

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