Polynesian Cornbread Cake


3/4 cup + 2 tablespoons light brown sugar

6 ounces butter or margarine, melted

1/4 cup chopped roasted macadamia nuts

1 (20 ounce) can pineapple chunks in juice, well drained and coarsely chopped

1-1/2 cups SWEETSTACKS Gourmet Pancake Mix/Waffle Mix

1 cup yellow cornmeal

1/2 teaspoon baking powder

1 cup milk

2 large eggs

1/4 cup canola or other mild oil


Preheat oven to 350F. Grease or coat with non-stick cooking spray the inside of an 8"x 8" baking dish. In a small dish, blend brown sugar and butter until smooth. Spread over bottom of baking dish. Sprinkle evenly with nuts and pineapple. Press gently into brown sugar/butter mix. In a medium mixing bowl, blend SweetStacks Gourmet pancake mix, cornmeal and baking powder. Set aside. In a small mixing bowl, beat milk, eggs and oil. Add liquid mix into dry mix and stir until evenly blended. Some lumps may appear, but this is normal and they will disappear when baked. Pour batter gently over pineapple mix and bake for 30 minutes or until toothpick inserted in center comes out without any uncooked batter on it.

Cool briefly. Invert onto serving platter and serve. Serves 6-8.


This recipe was submitted by Candy Barnhart from Makawao, Hawaii.

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