Praline-Pineapple Upside Down Ring

Paula Todora

By
@ptodora

This recipe is a new version of my mom's tried-and-true pineapple upside down cake, but I use crescent rolls instead. This was originally what I had on hand, and now it's become a family favorite.

Layers of dough, praline, pineapple, all topped with a cherry!


Featured Pinch Tips Video

Comments:

Serves:

8-10

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 c
butter, melted and divided
1/2 c
packed light brown sugar
6
canned pineapple rings, drained
6
whole maraschino cherries, drained
1/2 c
pecan halves
2 can(s)
refrigerated crescent rolls
1 c
chopped pecans
1/3 c
sugar
1 Tbsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 375 degrees; spray a 12-cup fluted tube cake pan or 10-inch tube pan generously with cooking spray.
2
Pour ½ cup butter onto bottom of pan; cover with brown sugar. Lay pineapple rings over brown sugar, placing a cherry in the middle of each ring. Sprinkle with pecan halves and ¼ cup of the melted butter.
3
Unroll both cans of crescent rolls and lay on a flat surface; seal perforations of each piece with fingers, making two rectangles.
Brush with the remaining ¼ c. melted butter.
Combine sugar and cinnamon; Sprinkle each rectangle with chopped pecans, then with sugar-cinnamon mixture and roll from long end, jelly-roll style.
4
Cut into 1 inch slices and lay on top of praline-pineapple mixture in pan, making two layers.
Bake 30 minutes, or until light golden; remove from oven and let set for 5 minutes, then flip over onto serving plate and serve warm.

About this Recipe

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy