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

Author: Roz

Ingredients

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
  • 1 tsp. 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.