Ingredients for Honeybee Gluten Free Dump Cake
- 1 (21 ounce) can pineapple chunks, drained
- 1 (21 ounce) can cherry pie filling
- Prepared Polenta
- 1/4 cup honey
- Plain Yogurt
- Ground Cinnamon
- Ground Cardamom
- Salted Butter
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How to Make Honeybee Gluten Free Dump Cake
- Preheat oven to 350°F (175°C).
- Grease a 9x9 inch nonstick baking pan.
- Drain one (21 ounce) can of pineapple chunks and spread evenly in the prepared pan.
- Evenly spread one (21 ounce) can of cherry pie filling over the pineapple.
- In a food processor, combine 1 (8 ounce) tube of polenta, 1/4 cup honey, 1/2 cup plain Greek yogurt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cardamom.
- Process until a smooth, crumbly mixture forms, scraping down the sides as needed.
- Add 1/2 cup (1 stick) softened unsalted butter to the food processor and pulse until just combined.
- Crumble the polenta mixture evenly over the fruit filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm or cold with whipped cream or ice cream!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
76g
Fat
14g
Carbs
13g
