Pineapple Noodle Ring

This is a sweet dish and goes well with pot roast.


  • 8 slices canned pineapple
  • 4 cups water
  • 1 teaspoon salt
  • 2 cups dry medium-size noodles
  • 2 eggs
  • 1/4 cup melted shortening or oil
  • 1/4 cup granulated sugar
  • Cinnamon
  • 1/4 cup chopped nuts
  • 2 teaspoons matzo meal or cracker crumbs
  • 3/4 cup dark brown sugar
  • 8 maraschino cherries, stems removed


  1. Drain pineapple slices and set aside.
  2. Bring water to boil; add salt. Boil noodles 10 to 12 minutes; drain well.
  3. Beat eggs, shortening and sugar together until smooth. Stir in cinnamon and nuts. Combine with drained noodles.
  4. Stir in cracker crumbs as lightly as possible.
  5. Grease a 9-inch ring mold well. Scatter brown sugar in mold and press up side of pan with a fork.
  6. Place pineapple around sides of pan.
  7. Put a cherry in the middle of each slice.
  8. Add noodle mixture as evenly as possible to the ring mold without pressing down too firmly.
  9. Bake at 375 degrees F for 40 minutes or until brown.
  10. Serve immediately.

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