Upsidedown Pineapple Cornbread Cake

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Posted by
filed under Desserts

Serving size: 1 each
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Hard
Calories: 371 (19% DV)
Fat: 21g (33% DV)
Carbohydrates: 42g (14% DV)
Protein: 5g (10% DV)
Tags: dessert, cake, cornbread, pineapple
Ingredients:  Makes 12 servings (12 each)
3/4  cup
1  cup
4  ounces
8  ounces
6  slices
1/3  cup
3  tablespoons
4-3/4  ounces
2  teaspoons
1/2  teaspoon
5-3/4  ounces
1/2  cup

Tip: For nutritional information on all the ingredients in Upsidedown Pineapple Cornbread Cake just click on each ingredient name. Then adjust the serving size for any Upsidedown Pineapple Cornbread Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
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. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined.
Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake.
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