cake
dessert
pineapple
yogurt
easy
no-bake
easter
spring
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Playing Grant's No-Bake Pineapple Upside-Down Cakes

Grant's No-Bake Pineapple Upside-Down Cakes

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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.