Smoked Maui Wowee Pineapple Upside Down Cake
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Category
Dessert
Cuisine
Modern American
Servings
4-6 servings
Chef Christian whips up a Pineapple Upside Down Cake in the cast iron and bakes it in the smoker to create that amazing gooey top. And yes, we're using our Maui Wowee Hawaiian Teriyaki blend in something sweet and it adds some delicious umami into the mix.
Author: Chef Christian Gill
Ingredients
- 1 1/2 cups Cake Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 8 Tbsp Butter (softened)
- 3/4 cup Sugar
- 2 Large Eggs
- 1/4 cup Sour Cream
- 2 tsp Vanilla Puree
- 1/4 cup Pineapple Juice
- 1/3 cup Whole Milk
- 1 can Pineapple Rings
- Topping
- 1 cup Brown Sugar
- 1 can Pineapple Rings
- 6 Tbsp Butter (melted)
- 2 Tbsp Spiceology Maui Wowee
- 12 Luxardo Cherries
Directions
- Preheat smoker to 375 degrees F.
- In a mixing bowl, combine softened butter and sugar and cream. In a separate bowl, whisk cake flour, salt, baking soda, and baking powder together and set aside.
- On low speed, add vanilla puree, and eggs one at a time as they become incorporated.
- Slowly add sour cream and milk. Increase speed to medium and slowly add dry ingredients in the separate flour bowl as well as the pineapple juice.
- Blend until smooth.
- In a large cast iron skillet, mix melted butter and brown sugar until it forms a wet sand consistency. Lay pineapple rings on top and place cherries in the center of each pineapple ring.
- Evenly sprinkle Spiceology Maui Wowee over pineapple rings.
- Pour cake batter on top of pineapple rings.
- Place in smoker for 30 minutes.
- Remove from smoker and cover with aluminum foil and return to smoker for an additional 45 minutes or until a tooth pick can be cleanly inserted and removed from the center of the cake.
- Let cake rest for 15 minutes.
Cover with a large plate and flip. Slice and indulge in sweet smoky goodness
