Maui Wowee Pineapple Upside-Down Cake

Maui Wowee Pineapple Upside-Down Cake



 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)

  • 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 Blend
  • 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 Blend
  1. Preheat the oven to 350°F, and butter the sides of the serving ramekins or baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. Add flour, baking powder, and salt; fold until just combined. Don't overmix!
  6. Stir in whole milk, and Maui Wowee spice blend.
  7. 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.
  8. Bake for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  9. Cool cake on a cooling rack for 15 minutes, then invert over a plate or serving stand.

Mango Marmalade:
(Yields 2 Cups)

  • 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
  1. Combine sugar and water in a medium saucepan and melt over medium-high heat, until slightly brown and bubbling; lower the heat to medium
  2. Combine sugar and water in a medium saucepan and melt over medium-high heat, until slightly brown and bubbling; lower the heat to medium
  3. 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
  4. Remove from heat, and finish with lime juice