1/2 Photos of Honeybee Gluten-Free Dump Cake
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.
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Units: US | Metric
- 1 (20 ounce) can pineapple chunks, drained
- 1 (21 ounce) can cherry pie filling
- 1 (18 ounce) package plain-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
- 1NOTE: You will need a food processor or blender for best results.
- 2Preheat oven to 350 degrees F.
- 3In a 9X9 nonstick baking pan; dump in the drained pineapple chunks then spread in the cherry pie filling.
- 4Place the polenta chunks with the honey and the yogurt into a food processor or blender and mix until blended.
- 5Add the cinnamon and cardamom to the polenta mix and process until well blended. Scrape down the sides of the processor, if necessary.
- 6Add the softened butter to the polenta mixture and process once more until well blended.
- 7Spread the polenta mixture over the cherry-pineapple mixture then bake, uncovered, for 40 minutes in the middle of the oven.
- 8Remove and let cool a little bit then enjoy!
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Nutritional Facts for Honeybee Gluten-Free Dump Cake
Serving Size: 1 (165 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 201.3
- Calories from Fat 41
- Total Fat 4.5 g
- Saturated Fat 2.8 g
- Cholesterol 11.9 mg
- Sodium 47.0 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 1.1 g
- Sugars 19.1 g
- Protein 0.7 g
The following items or measurements are not included: