Honeybee Gluten-Free Dump Cake

Recipe by ChefLee
READY IN: 1hr
SERVES: 8
YIELD: 1 9X9 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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