Pineapple Upside-Down Grit Cake

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
25 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 sticks butter, melted and cooled
  • 1 cup light brown sugar
  • One 20.5-ounce can pineapple rings, in natural juices
  • Maraschino cherries, stemmed
  • 2 large eggs
  • 3/4 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon table salt
Directions
  • Preheat the oven to 375 degrees F.

  • Add half of the melted butter to the bottom of a 9-inch cake pan and sprinkle with the brown sugar. Drain the pineapple rings and reserve 1/2 cup of the juice. Lay the pineapple rings on top in a concentric pattern, overlapping slightly. Place the cherries in the center of each of the pineapple rings.

  • Whisk together the remaining melted butter, reserved pineapple juice, eggs and sugar in a medium bowl until smooth. In another large bowl, whisk to combine the flour, cornmeal, baking powder and salt. Add the wet to the dry and mix together until just combined.

  • Pour the batter over the pineapple rings and bake on a sheet tray until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.

  • Cool the cake in its pan for 25 minutes. Run a knife along the edges to loosen. Place a plate over the top and carefully flip the cake out of the pan.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond