Praline-Pineapple Upside Down Ring

Paula Todora


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!


★★★★★ 2 votes

20 Min
30 Min


  • 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
  • 1 Tbsp

How to Make Praline-Pineapple Upside Down Ring


  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.

Printable Recipe Card

About Praline-Pineapple Upside Down Ring

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

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