Dessert, Fruit, Recipes, Vegetarian

Maui Gold Pineapple-Upside Down Cake

December 30, 2013

Maui Gold Pineapple Upside-Down CakeMaui Gold pineapples are extra sweet with low acidity.  It’s hard to resist perfectly chilled juicy wedges of this gorgeous fruit.  Grown right here on the Valley Isle, they are simply delicious.

Maui Gold PineappleMy step daughters, Katie from Seattle and Jessica from Portland, came to visit recently.  We had a birthday “wing ding” for Katie while she was here and Jessica made a scrumptious pineapple upside-down cake for dessert. Jessica is a wonderful cook and we always have such a good time planning out our next meal together.Sliced Maui Gold PineappleFresh, sweet slices of pineapple are the star attraction of this cake.  This recipe comes from Gourmet magazine.  We didn’t have any cardamom at the time so we used cinnamon instead and it was very good however next time I will definitely use cardamom.  My friend Shanna over at Curls & Carrots is a big cardamom fan and she recently sent me a bag of this intoxicating, warm, and exotic spice.  Mahalo Shanna!

Melted ButterButter is melted in a 10″ cast iron skillet before adding the brown sugar.

Melted Butter and Brown SugarAllow the butter and brown sugar mixture to bubble just a bit before you remove it from the heat.Layer PineappleLayer pineapple slices over the melted butter and sugar and pour batter over the pineapple.  Smooth the batter with a spatula.

Add Batter

Baked Maui Gold Pineapple Upside-Down CakeInvert a serving plate over the skillet and invert cake onto the plate.Jessica's Pineapple Upside-Down CakeJessica with her gorgeous Maui Gold Pineapple Upside-Down Cake.

Maui Gold Pineapple Upside-Down Cake

Adapted from Gourmet Magazine

Serves 8 – 10


For Topping:

1/2 medium Maui Gold or other sweet pineapple, peeled, quartered lengthwise, and cored

3/4 stick unsalted butter (I used Earth Balance Buttery Sticks, lactose free and vegan)

3/4 cup packed light brown sugar

For Batter:

1 1/2 cups all purpose flour

2 teaspoons ground cardamom

2 teaspoons baking powder

1/4 teaspoon salt

3/4 stick unsalted butter, softened (I used Earth Balance Buttery Sticks)

1 cup sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon dark rum

1/2 cup unsweetened pineapple juice

1 tablespoon dark rum for sprinkling over cake

Make Topping:

Cut pineapple crosswise into 3/8 inch thick pieces.

Melt butter in skillet.  Add brown sugar and simmer over medium heat, stirring, 4 minutes. Remove from heat.  Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Make Batter:

Preheat oven to 350 degrees.

Sift together flour, cardamom, baking powder, and salt.

Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla and rum.  Add half of flour mixture and beat on low speed just until blended.  Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly.

Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes.

Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together).  Sprinkle rum over cake and cool on rack.  Serve cake just warm or at room temperature.

***Cake is best served the day it is made though it may be made 1 day ahead and chilled, covered.  Bring to room temperature before serving.





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  • Shanna Koenigsdorf Ward January 9, 2014 at 5:09 pm

    Dear Me. Kiyo. How did I miss your last two posts?! This looks amazing. I love that you mention about the acidity in the fruit; I had no idea. This cake looks perfectly caramelized and amazing. Once again on my long list of food to make from your amazing blog. Thank you for sharing with all of us. – Shanna PS Jessica is as beautiful as the gorgeous cake!

    • Kiyo January 10, 2014 at 6:38 am

      This cake is quite easy to make if you have a cast iron pan. And yes, that brown sugar and melted butter makes a tasty topping! A bit a rum drizzled on the top is the perfect finishing touch. Mahalo!


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