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This no-bake recipe for pineapple upside-down cake from Culinary Producer Grant Melton uses store-bought angel food cake as a shortcut.
For more easy, no-bake dessert ideas, try Rach's Fake-Out Cheesecake, Clinton Kelly's No-Bake Summer Berry Cheesecake or his Banoffee Pie (Banana Toffee Pie) with Pretzel Crust.
Ingredients
- 1 store-bought angel food cake
- ½ cup vanilla yogurt
- ¼ cup crushed pineapple, drained
- 4 pineapple rings
- 4 maraschino cherries
- Nutmeg, for garnish
Yield
Serves: 4
Preparation
Slice (or rip) the angel food cake into 1x1 inch pieces and place into a mixing bowl. Add the yogurt and crushed pineapple, and lightly toss to combine.
Line a 6-ounce ramekin with plastic wrap. Place a pineapple ring into the bottom of it. Scoop ¼ of the mixture into the ramekin. Using another ramekin press the cake mixture down into the ramekin.
Invert the cake onto a plate, remove the plastic wrap and place a cherry in the middle of the pineapple ring. Grate some nutmeg over the top and serve!
Repeat the process with the rest of the pineapple and cake mixture.