Prep 20 mins
Cook 40 mins
The cult classic with a gluten-free lower fat twist!! You can use any canned fruit pie filling you wish! Cherry tastes great with pineapple, and it's in the original dump cake but blueberry is great too! Tastes great hot or cold, by itself or with whipped cream or vanilla ice cream! Please use the polenta that comes in a tube, as this is how this recipe was tested. You can get it at any health food store like Whole Foods, and Trader Joe's has it at a really great price!! Created this recipe for RSC Contest #13.
- 1 (20 ounce) can pineapple chunks, drained
- 1 (21 ounce) can cherry pie filling
- 1 (18 ounce) packageplain-flavored prepared polenta, cut into chunks
- 1⁄4 cup honey (raw, thick works best)
- 1⁄8 cup plain yogurt (I used Dannon plain)
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cardamom
- 3 tablespoons salted butter, softened
- NOTE: You will need a food processor or blender for best results.
- Preheat oven to 350 degrees F.
- In a 9X9 nonstick baking pan; dump in the drained pineapple chunks then spread in the cherry pie filling.
- Place the polenta chunks with the honey and the yogurt into a food processor or blender and mix until blended.
- Add the cinnamon and cardamom to the polenta mix and process until well blended. Scrape down the sides of the processor, if necessary.
- Add the softened butter to the polenta mixture and process once more until well blended.
- Spread the polenta mixture over the cherry-pineapple mixture then bake, uncovered, for 40 minutes in the middle of the oven.
- Remove and let cool a little bit then enjoy!
Interesting use of ingredients I had on hand. I had no trouble getting the polenta mix, and really liked the honeyed polenta topping. It never got as firm as I would have liked, and was always really really mushy. But it had nice flavor. I'm not a huge cherry fan but the rest of my family enjoyed it.
FIVE HUGE stars! This honeybee cake was so awesome! I had no trouble whatsoever getting the polenta into a batter consistency - I used my food processor. Mine came out just like the picture ChefLee posted. The one suggestion I have is to cut up the butter into small chunks before adding it to the batter so that it evenly distributes. Very similar to traditional dump cake, but not as sickeningly rich as they can be - I much rather have this version! I'm not even gluten-free; I just love polenta! I didn't add the cardamom and used crushed pineapple instead of chunks. I enjoyed this at room temperature and warm out of the oven, I didn't really like it strait from the fridge(wasn't sure how to store leftovers?) - we topped ours with Cool Whip. Will certainly be making again!! Great work ChefLee!!
We loved this! It really has the same texture as dump cake! Tasted so much like it too! We were kind of wondering if polenta in the tube would cream up and it does get really creamy when blended in the food processor with the yogurt and softened butter! This was a great treat for us trying to keep gluten free in our family. Thanks!