Pineapple Upside-Down Grit Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 527
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 74
- Dietary Fiber
- 1
- Sugar
- 49
- Protein
- 5
- Cholesterol
- 107
- Sodium
- 409
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 25 min
- Cook: 45 min
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.