Pineapple Upside-Down Cornmeal Cake

Name: Pineapple Upside-Down Cornmeal Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 118 milliliters canola oil; 227 grams dark brown sugar, approximately 1 cup; 135 grams all-purpose flour, approximately 1 cup; 237 milliliters coarse ground cornmeal; 6 maraschino cherries; 79 milliliters chopped pecans, toasted; 6 slices canned pineapple in heavy syrup; 3 Tbsps juice from canned pineapple; 1 teaspoons salt; 163 grams sugar, approximately 3/4 cup; 113 grams unsalted butter; 3 whole eggs; 177 milliliters whole milk

You can never have too many dessert recipes, so give Pineapple Upside-Down Cornmeal Cake a try. This recipe serves 10. Watching your figure? This vegetarian recipe has 526 calories, 6g of protein, and 26g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. 9 people found this recipe to be tasty and satisfying. If you have salt, canolan oil, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

In a microwave-proof dish, bring the milk to a boil.

Ingredients you will need

Milk

Equipment you will use

Microwave

Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.

Ingredients you will need

Cornmeal

Milk

Equipment you will use

Microwave

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes.

Ingredients you will need

Brown Sugar