Sunday, January 17, 2010

Pineapple Upside Down Cake Re-Make

3/4 cup walnuts, finely chopped

3/4 cup walnuts, very finely chopped
3/4 cup brown sugar
6 tablespoons butter, melted
5 tablespoons flour
3 tablespoons milk
3/4 teaspoon vanilla

Grease a 9-inch spring-form pan; set aside. Heat oven to 375º F. Grease two large baking sheets. Combine all "cookie" ingredients and drop by tablespoon amounts onto the cookie sheet two inches apart. Bake for 8-10 minutes or until lightly browned. Remove immediately to wax paper. *The cookies will not look beautiful. Allow to harden then crumble and set aside.

Pictures of the ugly cookies and what the cookie sprinkling layer will look like

4 oz. cream cheese, softened
8 oz. can crushed pineapple with juice
1 box of vanilla pudding (4-servings)
1/2 cup milk
12 oz. container of whipped topping, divided

25 maraschino cherries, finely chopped

In a large bowl, combine the cream cheese and pineapple with an electric mixer until smooth. Add the dry pudding mix and milk. Fold in 2/3 of the container of whipped topping; set aside. In a small bowl combine the remaining whipped topping and cherries; set aside.

Sprinkle 1/3 cookie mixture onto the bottom of the spring-form pan. Sprinkle with 1/4 cup of the additional walnuts. Spread 1/2 of the filling mixture on top. Again sprinkle with 1/3 cookie mixture and 1/4 cup of the additional walnuts. Spread the remaining filling mixture. Sprinkle the remaining cookie mixture and additional walnuts. Finally, spread the cherry mixture on top. Cover tightly with saran wrap and foil and freeze until frozen (~ 4 hours).

Yields: 16 servings

*My spouse loves pineapple upside down cake. So, I decided to create a different version of this cake. Enjoy. It is one of my favorite desserts.

1 comment:

Amber said...

This is making my mouth water! I want some of that right now! Thanks for the recipe.