Crazy for Lilikoi

  I have been living on the island for 8 months.  Wow has it really been 8 months? Anyway we have an abundance of lilikoi (or passion fruit) here.  As well as pineapple, coconut, and all kinds of yummy tropical fruits.  I have an obsession with passion fruit.  I make Passion fruit tea all the time before moving here.  Since getting here my go to drink is POG (passion fruit, orange and guava juice.)  If we go to the shaved Ice stands I get mine with passion fruit in it some how.  So yesterday we went to a BBQ at the dive shop to represent Justin while he was at school.  We were to bring a side dish and drinks.  Well I prefer to bake cause my side dishes are usually tailored to our families tastes and I don't know if others will enjoy it.  So I checked the cupboards and decided to make some Tiramisu Cupcakes (recipe is found at cookinchannel.com under Nadia G's Bitchin Kitchen) and a pineapple upside down cake.  I couldn't just leave it as pineapple upside down cake so I decided to make it up as I went.  I am gonna share the recipe with you but honestly I have no idea exact measurements, very sorry, I just eyeball it.  I am calling this a Tropical Salted Caramel upside down cake.



Tropical Salted Caramel Upside down cake

1 box butter recipe yellow cake mix
1 stick of butter
1 cup of pineapple juice (I use a can of pineapple drain the juice use it for the liquid since I am using the pineapple later)
3 eggs

Ok for the cake you just make the cake to the boxes specification.  It calls for a 1/3 cup of butter for the cake however its a freaking cake with carmel in it.  Go ahead your calorie count is blown for the day anyway the extra two tablespoons is nothing in the long run.  ALso instead of water use the juice from the can of pineapple you are using.  If for what ever reason you don't have a full cup then just add water to make it equal a cup.  I mix my cake ahead of time while the oven is preheating.

For the topping
2 to 3 tablespoons of butter
1/3 cup of white sugar
1/3 cup of dark brown sugar
the pineapple
1 tablespoon of coconut rum
1 tablespoon of Banana Honey (honey from the banana trees) I am sure any honey would be fine maybe Orange blossom would be better
ANd my final ingredient is a weird one.  I buy Lilikoi butter which is like apple butter only made with passion fruit.   I buy it at the farmers market but they have a website www.homemadejamsofhawaii.com  Well worth the ordering.  But I use 1 tablespoon of Lilikoi butter

In the skillet I am gonna cook it in I melt the butter.  While its melting I add the honey, the lilikoi butter and the rum.  Mix it all together and then I add the sugars.  Now at this time it may not look liquid enough if you need to add more butter go ahead like I said I am guessing the amounts I use.  Once it reaches a caramel color I add salt to taste (sea salt or regular salt what ever you have on hand) and the pineapple.  I let it caramelize the pineapple for a bit.  Then with out turning the burner off I add the cake mix to the screaming hot skillet.  I then turn the burner off, spread the cake mix around and then put it in the oven to bake at 350 for about 20 to 30 minutes  Once its done I take it out let it sit for about 3 or 4 minutes, then flip it out on a plate.  Serve immediately or let it sit in the fridge over night.  What ever you prefer.