Upside Down Noodle Wreath
- SERVES
- 12
- COOK TIME
- 1 Hr 20 Min
Yes, it's make-ahead easy. Yes, it's packed with flavor. Yes, it's perfect for brunch. And, of course, "OOH IT'S SO GOOD!!"
What You'll Need
- 1/2 cup firmly packed light brown sugar
- 16 maraschino cherries
- 1/4 cup (1/2 stick) butter, melted
- 6 eggs
- 1 cup (1/2 pint) sour cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 (20 ounces) can crushed pineapple, well drained
- 1 (16 ounces) package fine egg noodles, cooked and drained
What to Do
- Preheat oven to 350 degrees F.
- Sprinkle brown sugar into bottom of 10-inch Bundt pan that has been coated with cooking spray. Place cherries evenly on top of brown sugar. Pour melted butter evenly over brown sugar and cherries; set aside.
- In large bowl, with an electric beater, beat eggs, sour cream, sugar, vanilla, and salt until well blended. Stir in crushed pineapple, then drained noodles. Pour evenly into Bundt pan and bake for 70 minutes or until center is set and top is lightly browned. Allow to cool 20 minutes and invert gently onto a serving platter.
Notes
Run a knife around the edges of the pan to help loosen it. And be careful when inverting it because it'll still be hot!