Praline-Pineapple Upside Down Ring
By
Paula Todora
@ptodora
1
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!
Layers of dough, praline, pineapple, all topped with a cherry!
Ingredients
-
1 cbutter, melted and divided
-
1/2 cpacked light brown sugar
-
6canned pineapple rings, drained
-
6whole maraschino cherries, drained
-
1/2 cpecan halves
-
2 can(s)refrigerated crescent rolls
-
1 cchopped pecans
-
1/3 csugar
-
1 Tbspcinnamon
How to Make Praline-Pineapple Upside Down Ring
- Preheat oven to 375 degrees; spray a 12-cup fluted tube cake pan or 10-inch tube pan generously with cooking spray.
- 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.
- 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. - 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 Praline-Pineapple Upside Down Ring
Course/Dish: Cakes Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy
