Upside Down Pineapple Noodle Kugel (Pudding) "Cake"
Ingredients
- Butter-flavored spray
- Approximately 1 cup (dark) brown sugar
- 1 large can pineapple slices, in its own juice well drained on paper towels
- 1/2 jar Maraschino red cherries pat dry on paper towels
For Filling:
- 12 ounces curly medium noodles
- 8 ounces regular or low-fat cream cheese, softened
- 3 Tablespoons butter or margarine, softened
- 1 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 cups regular or low-fat sour cream
- *Add some finely grated orange rind for a great addition!
Instructions
- Spray bottom and sides of Bundt cake or tube pan with butter-flavored spray.
- Press the brown sugar, firmly, covering bottom.
- Carefully place the pineapple slices on top of sugar in one tight layer.
- Cut some slices in half and press on sides.
- Place cherries in pineapple centers and decoratively in between, if desired.
- Prepare kugel with the following directions and pour over the pineapple/brown sugar/cherry layers. Bake at 375 degrees for 1-1/4 plus hours or until lightly browned and “set.”
- Cool thoroughly before removing, using a very sharp warm knife around sides.
- Reheat before serving warm or room temperature.
For kugel:
- Cook and drain noodles to al dente stage as directed on package.
- Combine next 7 ingredients with electric beaters until smooth. Combine gently but thoroughly with noodles.
- Fold in orange rind by hand, if desired. Slowly pour over pineapple “lining” in cake pan.