Pineapple Upside-Down Corn Cake

Rachel Ray

Pineapple Upside-Down Corn Cake

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Tb unsalted butter, melted

  • ¼

    c plus 3 Tb light brown sugar

  • ½

    fresh pineapple-peeled, quartered lengthwise, cored and cut crosswise into ¼ inch thick slices

  • ¾

    c flour

  • ¾

    c stone-ground whole grain cornmeal

  • tsp baking powder

  • ¼

    tsp salt

  • c unsweetened applesauce

  • 2



Preheat oven to 350. In a 9-inch cast-iron skillet, heat 1 Tb butter and 3 Tb brown sugar over medium heat, stirring, until melted. Add pineapple and cook until tender, 5-7 minutes. Arrange the pineapple decoratively in the pan. In medium bowl, combine the flour, cornmeal, baking powder, salt and remaining 1/4 c brown sugar. In a small bowl, combine the applesauce and remaining 2 Tb butter. Beat in the eggs. Make a well in the center of the flour mixture, add the applesauce mixture and stir just until incorporated. Spread the batter gently and evenly on top of the pineapples in the skillet. Bake until springy to the touch, about 20 minutes. Let cool slightly, loosen the cake from the pan and invert onto a platter


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