This delicious dessert has tangy pineapples topped with a buttery white cake crust. Easy to make with a few ingredients. Prepare, bake and serve in about one hour. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Store in a container with a tight lid or cover with foil. Keep in fridge for up to 3 days. For best results, warm in preheated 350 oven for 10 minutes.