Recipe for corn and pineapple cake

Print Friendly

Recipe for corn and pineapple cake

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 45 Minutes

Pineapple cake recipes abound and for a good reason: they are delicious desserts usually quick to prepare and loves by everyone.

For our recipe of the week we’ve put together a variation midway between a cake and a pudding. A rich and tasty paste made of cornmeal flour floating on a generously juicy pineapple compote.

The use of corn flour gives a very tasty cake. We also chose to use fresh pineapple for its firmer texture but it would be quite correct to make this recipe with canned pineapple you drain the juice.

This dessert is much better served warm. Add some vanilla ice cream, Greek yogurt or a generous portion of whipped cream and it will be perfect.


Recipe for corn and pineapple cake

Fresh pineapple  – [1]
Corn flour – [1 cup]  (250 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Brown Sugar – [1/2 cup]  (125 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Baking soda – [1/4 teaspoon]  (1 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Egg (large) – [1]
Butter – [2 tablespoons]  (30 ml.)
Milk – [1 cup]  (250 ml.)

1- Preheat the oven to 350 F (180 C).
2- Peel and finely chop the pineapple and reserve.
3- In a large bowl, mix the two flours, the baking powder, the baking soda and the salt.
4- In the mixer bowl, beat the egg with sugar and melted butter.
5- Stir in the dry ingredients alternately with the milk.
6- Measure 1/2 cup (125ml) pineapple and mix it into the dough.
7- In a large bowl combine the brown sugar and the remaining pineapple chunks.
8- Cover the bottom of a square pan with the pineapple mixture.
9- Pour the batter into the pan on top of the pineapple mixture.
10- Bake for 30 minutes.