Pineapple Upside-Down Cake Recipe
- Recipe by: Chef D’Andre Balaoing
- Difficulty level: Easy
- Time: 30 minute
A remix on an American classic dessert! With flavors of ginger and sesame, the Maui Wowee spice blend brings out the best in juicy, summer pineapple, while providing a unique, savory flavor to moist, yellow cake. Offset by a bright mango marmalade, serve this luscious dessert with your favorite coconut sorbet, or vanilla ice cream for a decadent treat, that’s not-too-sweet. The best part? The whole cake is prepared in a single mixing bowl, so say Aloha to doing dishes!
Pineapple Upside-Down Cake:
(Makes 2 4” Ramekins, or 1 8” Cake round)
Ingredients:
- 1 tablespoon unsalted butter softened (for ramekin or cake pan)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- ¼ teaspoon Spiceology Maui Wowee Hawaiian Rub
- 2 1” thick slices pineapple, cored
- maraschino cherries (optional)
- 2 tablespoons unsalted butter, softened
- 6 tablespoons granulated sugar
- 2 large egg yolks
- ¼ teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 2 tablespoons whole milk
- 1 ½ teaspoons Spiceology Maui Wowee Hawaiian Rub
Instructions:
- Preheat the oven to 350°F, and butter the sides of the serving ramekins or baking pan.
- In a small bowl, mix together melted butter, brown sugar, and Maui Wowee. Pour into the ramekin or pan, ensuring the bottom is entirely coated.
- Place or arrange pineapple slice (or slices, if using a cake pan) on top of the caramel mixture; place maraschino cherries in pineapple core holes, or as a decoration.
- Using an electric mixer, cream softened butter and sugar together until pale and well combined; add the egg yolks and vanilla, and continue to mix until well incorporated.
- Add flour, baking powder, and salt; fold until just combined. Don’t overmix!
- Stir in whole milk, and Maui Wowee spice blend.
- Spoon or portion your batter into ramekins or cake pan; tap the pan or ramekin a few times against a counter or work surface to remove air pockets in the cake.
- Bake for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Cool cake on a cooling rack for 15 minutes, then invert over a plate or serving stand.
Mango Marmalade:
(Yields 2 Cups)
Ingredients:
- 3 tablespoons granulated sugar
- 1/8 cup water
- 1 tablespoon unsalted butter
- 3 large mangoes, diced
- ¼ cup passion fruit pulp (optional)
- squeeze of lime juice, to finish
Instructions:
- Combine sugar and water in a medium saucepan and melt over medium-high heat, until slightly brown and bubbling; lower the heat to medium
- Combine sugar and water in a medium saucepan and melt over medium-high heat, until slightly brown and bubbling; lower the heat to medium
- Quickly add butter, mango, and passion fruit pulp (if using) to the caramel, and stir to combine. The caramel may seize, but will quickly melt into the fruit juice
- Remove from heat, and finish with lime juice
