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praline-pineapple upside down ring

(2 ratings)
pmahon avatar
Recipe by
Paula Mahon
@pmahon
Blue Eye, AR

This recipe is a new version of my mom's tried-and-true pineapple upside down cake, but I use crescent rolls instead. This was originally what I had on hand, and now it's become a family favorite. Layers of dough, praline, pineapple, all topped with a cherry!

(2 ratings)
yield 8 -10
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For praline-pineapple upside down ring

  • 1 c
    butter, melted and divided
  • 1/2 c
    packed light brown sugar
  • 6
    canned pineapple rings, drained
  • 6
    whole maraschino cherries, drained
  • 1/2 c
    pecan halves
  • 2 can
    refrigerated crescent rolls
  • 1 c
    chopped pecans
  • 1/3 c
    sugar
  • 1 Tbsp
    cinnamon

How To Make praline-pineapple upside down ring

  • 1
    Preheat oven to 375 degrees; spray a 12-cup fluted tube cake pan or 10-inch tube pan generously with cooking spray.
  • 2
    Pour ½ cup butter onto bottom of pan; cover with brown sugar. Lay pineapple rings over brown sugar, placing a cherry in the middle of each ring. Sprinkle with pecan halves and ¼ cup of the melted butter.
  • 3
    Unroll both cans of crescent rolls and lay on a flat surface; seal perforations of each piece with fingers, making two rectangles. Brush with the remaining ¼ c. melted butter. Combine sugar and cinnamon; Sprinkle each rectangle with chopped pecans, then with sugar-cinnamon mixture and roll from long end, jelly-roll style.
  • 4
    Cut into 1 inch slices and lay on top of praline-pineapple mixture in pan, making two layers. Bake 30 minutes, or until light golden; remove from oven and let set for 5 minutes, then flip over onto serving plate and serve warm.
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