Grant's No-Bake Pineapple Upside-Down Cakes

by Rachael Ray Show Staff 9:00 AM, February 26, 2015

Aired February 26, 2015

Serves 4

1 store-bought angel food cake
1/2 cup vanilla yogurt
1/4 cups crushed pineapple, drained
4 pineapple rings
4 maraschino cherries
Nutmeg, for garnish


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 1/4 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.

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