Pineapple Upside Down Cake Recipe

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.

In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla.

Combine flour and baking powder, add to the creamed mixture alternately with milk, mixing well after each addition.

Arrange the pineapple rings and maraschino cherries in the bottom of the prepared cake pan. Pour the batter over the fruit.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before inverting onto a serving plate.

Make the Caramel Sauce

In a saucepan over medium heat, combine sugar and cook until it melts and turns a golden brown.

Stir in the butter until melted, then carefully add the heavy cream. Cook for an additional 2 minutes.

Remove from heat and stir in dark rum and a pinch of salt. Let cool slightly before serving.

Prepare the Ice Cream

In a saucepan, heat the heavy cream, milk, and half the sugar over medium heat until warm.

Crush the cardamom pods and add them to the mixture. Remove from heat and let steep for 30 minutes.

In a bowl, whisk together the egg yolks and remaining sugar until pale. Slowly whisk in the warm cream mixture.

Return to the saucepan and cook over low heat until thickened. Strain into a bowl, stir in vanilla and salt, then chill in the refrigerator.

Churn in an ice cream maker according to the manufacturer's instructions.