There’s something majestic about Pineapple Upside Down Cake. Popularized in the 1920s, its glossy, caramelized crown is a thing of beauty—and somehow, Claire Saffitz made it even better. We teamed up with Claire to translate a recipe from Dessert Person, her sweet-studded cookbook, into a brand new scoop. Sweet cream ice cream, brightened with pineapple juice, cinnamon and a pinch of salt, sets the stage for the star: the cake itself. Fresh pineapple and ground pecans simmer into a compote, then fold into a batter of flour, butter, and eggs to create a deliriously delicious cake. Gooey rum butterscotch, riffing on the dessert’s signature caramel topping, drizzles through the cake-speckled ice cream. It’s our holiday à la mode moment.