Community recipe
Pineapple-Lime Upside-Down Cornmeal Cake
A golden, tender cornmeal cake turns into a glossy pineapple-topped treat, with a bright lime finish that keeps every buttery bite lively. Serve it slightly warm or at room temperature for an easy, crowd-pleasing dessert.
- Serves
- 8
- Prep
- 25 min
- Cook
- 55 min
- Difficulty
- easy
Get ready
Ingredients
- 1 pineapple ring, drained and blotted dry
- 56 g unsalted butters, melted
- 90 g light brown sugar
- 220 g all-purpose flour
- 45 g yellow cornmeal
- 2 tsp baking powders
- 0.5 tsp fine salt
- 85 g unsalted butters, melted and cooled until warm
- 1 tsp lime zest, finely grated
- 150 g granulated sugars
- 2 large eggs
- 180 ml buttermilks
- 1 tsp vanilla extract
- 60 g powdered sugar
- 1 tbsp lime juice, freshly squeezed
Make it
Instructions
- 01
Prepare the pan and pineapple topping
Heat the oven to 175°C (350°F) with a rack in the middle. Line the bottom of a 23 cm (9-inch) round cake pan with a parchment circle. Drain 1 can pineapple rings well, then blot both sides dry with paper towels. Melt 56 g unsalted butter in a microwave-safe bowl, about 30 seconds; stir in 90 g light brown sugar until evenly moistened. Spread the mixture over the parchment and arrange the rings in one layer over it. Let the oven finish heating while you measure the remaining ingredients. | Why: Dry fruit and an even layer help the topping caramelize rather than turn watery.
- 02
Whisk the dry mixture
In a medium bowl, whisk together 220 g all-purpose flour, 45 g yellow cornmeal, 2 tsp baking powder, and 0.5 tsp fine salt until no clumps remain. Set the bowl aside. | Why: Evenly dispersing the leavener and salt gives the cake a consistent rise and seasoning.
- 03
Mix the batter
Melt 85 g unsalted butter and let it cool until warm, not hot. Wash and dry 1 lime, then finely grate 1 tsp lime zest. In a large bowl, whisk 150 g granulated sugar with 2 large eggs for about 1 minute, until slightly thickened. Whisk in 180 ml buttermilk, 1 tsp vanilla extract, the zest, and the cooled melted butter. Add the reserved dry mixture and fold just until no dry streaks remain; the batter will be thick. Scrape it gently over the arranged fruit and smooth the top without disturbing the layer beneath. | Why: Briefly mixing the wet and dry components keeps the cake tender, while a gentle spread preserves the decorative top.
- 04
Bake, rest, and turn out
Bake on the middle rack at 175°C (350°F) for 42–48 minutes, until the top is deep golden, the center springs back lightly, and a toothpick inserted in the cake center comes out clean or with a few moist crumbs. Cool in the pan on a rack for 10 minutes. Run a thin knife around the edge, place a serving plate upside down over the pan, and carefully invert; lift off the pan and peel away the parchment. Cool for at least 20 minutes before glazing. | Why: A short in-pan rest lets the caramel settle, while turning the cake out before it cools completely prevents sticking.
- 05
Glaze and serve
Whisk 60 g powdered sugar with 1 tbsp lime juice until smooth and thick but drizzleable; add a few drops of water only if needed. Drizzle over the cooled cake, slice into 8 portions, and serve slightly warm or at room temperature. | Why: The tart, light glaze balances the rich caramelized topping without hiding the cake's texture.
