AmericanEasy · Warm
Pineapple Corn Cake with Maple Glaze
A tender cornmeal cake studded with sweet pineapple and finished with a warm maple glaze, evoking the rustic soul of island baking.
Prep
20 min
Cook
32 min
Total
52 min
Method
1
Position rack in the center of your oven and preheat to 180°C (350°F). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3
4
Add the diced pineapple to the batter and fold gently until distributed throughout. The batter will be slightly thick.
5
Pour the batter into the prepared pan and smooth the top. Bake 28-32 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The edges should pull slightly from the pan.
6
Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edges, then invert onto the rack and flip right-side up. Cool another 10 minutes until warm but not hot.
7
While the cake cools, combine maple syrup and butter in a small saucepan over medium-low heat. Stir until butter melts and the mixture is smooth, about 2 minutes. Remove from heat and whisk in powdered sugar until the glaze is thick and glossy. If it tightens too much, add a teaspoon of milk.
8
Set the cake on a serving plate and pour the warm maple glaze over the top, letting it drip down the sides. Serve immediately while the glaze is still slightly tacky. Slice into wedges and enjoy warm.
D
Nutri-Score
Needs balance
A–E · lower is better · score 14
Calories
420
per serving
High in sugar · 62g
Protein
6g
Carbs
76g
Fat
12g
Sat. fat
8g
Fiber
2g
Sugar
62g
Sodium
902mg
VegetarianHigh Sugar CautionLow ProteinLow SodiumEnergy DenseRefined Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.2m³
Land
16Pt
Runoff
0.05g P
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
8
Sweet
3
Salty
2
Sour
1
Bitter
0
Spicy
Textures
CrumblySlightly ChewyTender
Aromas
CaramelDairyFruitySweet
Kitchen Equipment
Primary Tool
OvenOvenSaucepan9 Inch Round Cake PanCutting BoardKnifeMixing BowlParchment PaperSaucepanSpatulaWhiskWire Rack
Safety & Storage
Cooking Temperature
Bake cake at 180°C (350°F) for 28-32 minutes until the top is golden and a toothpick inserted in the center comes out clean. For food safety when serving high-risk populations, ensure the internal center reaches at least 180°F (82°C) to confirm egg proteins are fully set and batter is cooked through.
Cross Contamination
If preparing alongside dishes containing fish, shellfish, peanuts, or tree nuts, use separate cutting boards, utensils, and preparation surfaces to prevent allergen cross-contact.
Storage
Store glazed cake in an airtight container in the refrigerator for up to 3 days. The dairy content (milk, butter) makes it perishable and prone to bacterial growth at room temperature.
Handling
Use caution when handling hot maple glaze in saucepan. Mixture reaches temperatures sufficient to cause burns; use oven mitts and stir with a wooden spoon.
High Risk Population
For pregnant individuals, young children, elderly, or immunocompromised: ensure cake is fully cooked with no raw batter remaining. Avoid consuming batter before baking due to raw egg content.
Shelf Life
Best consumed within 24 hours of glazing for optimal texture. The moist cake with dairy glaze develops staling and mold risk after 3 days at room temperature.
Allergen Warning
This recipe contains multiple major allergens. For serving at events or to guests with allergies, clearly label all allergens present: milk, eggs, wheat/gluten.
Pro Tips
Technique
When you fold the batter, remember: a few lumps aren't weakness, they're character. Overmix and you'll press the air from the cornmeal's soul—gentle hands honor the grain, same as a slow hand over the jerk pit honors the flame.
Substitution
If fresh pineapple isn't in season, crushed pineapple from the can works—just drain it well and let it sit in a strainer, pressing gently to draw out excess moisture before folding it in.
From the chef
Cornmeal gives this cake its soul — a tender, slightly grainy crumb that drinks in the warm maple glaze without losing its rustic character. Fresh pineapple folds into the batter and softens as it bakes, releasing its sweetness so every slice carries a little burst of the tropics. The glaze comes together in minutes: maple syrup and butter melted smooth, then thickened with powdered sugar until it pools over the golden top and drips down the sides. Serve it warm, when the glaze is still slightly tacky and the kitchen still smells of island summer.
TagsSweetBakedCakeDessertMaple GlazeTropicalCornmealVegetarianComfort FoodRusticBreakfastBrunch
AllergensMilkEggsWheatGlutenSulfites
Source: generated · June 12, 2026