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1
Preheat oven to 350u00b0F.
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2
In a microwave-proof dish, bring the milk to a boil.
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3
Remove the milk from the microwave and add the cornmeal.
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4
Stir and let soak at room temperature for 30 minutes.
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5
Set aside.
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6
Melt the butter in a 10-inch cast iron skillet over medium heat.
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7
Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes.
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8
Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan.
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9
Place the other 5 slices around the center slice in a circle.
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10
Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit.
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11
Drizzle pineapple juice over top.
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12
Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
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13
In a separate mixing bowl, whisk the eggs.
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14
Add the sugar to the eggs and whisk to combine.
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15
Add the canola oil and whisk.
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16
Add the cornmeal and milk mixture to the egg mixture and whisk to combine.
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17
Add this to the flour and stir just until combined.
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18
Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
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19
Remove from oven and let cool for 30 minutes in the skillet.
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20
Set a platter on top of the skillet and carefully invert the cake.
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21
Serve.
