Pineapple Cornmeal Shortcake Trifle

Categories: Desserts

Ingredients

• cake:
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2/3 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup unsalted butter, softened, and cut into pieces
• 1 egg
• 1/2 cup heavy cream
• 1/2 cup milk
• filling:
• 2 1/4 cups heavy cream
• 3 Tbsp. confectioners' sugar
• 1 1/2 tsp. vanilla extract
• 4 1/2 cups chopped fresh pineapple
• Fresh mint leaves

Directions

1. Preheat oven to 375 degrees. Coat a 9-inch cake pan with cooking spray and line bottom with parchment paper.
2. Whisk flour, cornmeal, sugar, baking powder and salt. Cut in butter with fingers or pastry blender until mixture resembles crumbs.
3. Whisk egg, cream and milk. Pour into flour mixture and stir to combine. Pour into prepared pan and spread evenly.
4. Bake 30 to 35 minutes until golden brown and wooden pick inserted near the center comes out clean. Let cool in pan on wire rack 10 minutes. Remove from pan, discard parchment and let cool on rack. Cut cake into bite-size cubes.
5. Beat cream, confectioners’ sugar and vanilla with an electric mixer until soft peaks form.
6. To serve, layer cake cubes, pineapple and whipped cream in a large bowl. Garnish with mint.

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