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Ingredients

• Servings: 6-8
• 3/4 cup whole milk
• 3 tablespoons juice from canned pineapple
• 1 cup coarse stone-ground cornmeal (for less grittiness use a mediun or fine grind)
• 3 whole eggs
• 4 ounces unsalted butter, at room temperature
• 4 3/4 ounces all-purpose flour (approximately 1 cup)
• 8 ounces ounces dark brown sugar (approximately 1 cup)
• 2 teaspoons baking powder
• 6 to 7 slices canned pineapple in heavy syrup
• 1/2 teaspoon salt
• 6 to 7 maraschino cherries
• 5 3/4 ounces sugar (approximately 3/4 cup)
• 1/3 cup pecans, chopped
• 1/2 cup canola oil

Description

My Grandmother Made An Incredible Southern Pineapple Upside-down Cake. The Cake Was Less Sweet Than The Traditional Old Fashioned Version And The Recipe Included Stone-ground Cornmeal Which Gave The C..

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