Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Light brown sugar; firmly packed |
| 16 \N | Maraschino cherries |
| ¼ cup | Butter; (1/2 stick), melted |
| 6 \N | Eggs |
| 1 cup | Sour cream; (1/2 pint) |
| ¾ cup | Granulated sugar |
| 1 teaspoon | Vanilla extract |
| ½ teaspoon | Salt |
| 20 ounces | Canned crushed pineapple; well drained |
| 16 ounces | Fine egg noodles; cooked & drained |
Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan or tube pan with nonstick cooking spray; sprinkle the brown sugar into the bottom of the pan. Place the cherries evenly over the brown sugar and pour the melted butter evenly over that; set aside.
In a large bowl, with an electric beater on medium speed, beat the eggs, sour cream, granulated sugar, vanilla, and salt until well blended. Stir in the crushed pineapple, then the drained noodles.
Pour evenly into the pan and bake for 70 minutes or until the center is set and the top is lightly browned. Allow to cool for 20 minutes then invert gently onto a serving platter.
Serves: 12 to 14
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! TV Air date: September 21, 1998. Downloaded 09/07/98 from and formatted for
Mastercook by K. Hudson Lipin.
Recipe by: Mr. Food
Posted to MM-Recipes Digest V4 #5 by valerie@... (valerie) on Jan 21, 1999