Pineapple Upside-Down Kugel
This sweet and creamy kugel has the heart-warming flavors of a classic pineapple upside-down cake in casserole form.
Ingredients
- 12 oz No Yolks Broad Noodles
- 1 1/2 cans (14 oz each) pineapple slices in syrup
- 4 eggs
- 1 tub (16 oz) ricotta cheese
- 1 tub (8 oz) sour cream
- 2/3 cup granulated sugar
- 6 Tbsps unsalted butter, melted and divided
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup packed brown sugar
- 12 maraschino cherries
Directions
- Preheat oven to 350°F.
- Cook noodles according to package directions; drain.
- Meanwhile, reserving syrup, drain pineapple slices.
- In large bowl, using handheld electric mixer, beat together eggs, ricotta, sour cream, sugar, 1/2 cup reserved pineapple syrup, 1/4 cup butter, vanilla and salt until smooth and blended. Stir in noodles until well coated.
- Grease 13 x 9-inch baking dish with remaining butter. Sprinkle bottom of baking dish evenly with brown sugar. Arrange 12 pineapple slices over brown sugar in baking dish. Place a cherry in center of each slice. Spoon noodle mixture over pineapple slices; smooth top.
- Bake for 55 to 65 minutes or until golden brown and set. Let cool for 20 minutes before inverting over serving platter and slicing.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
