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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.


  • 1 store-bought angel food cake
  • ½ cup vanilla yogurt
  • ¼ cup crushed pineapple, drained
  • 4 pineapple rings
  • 4 maraschino cherries
  • Nutmeg, for garnish


Serves: 4


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.