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Pineapple Upside-Down Noodle Kugel

By Bonnie Saul Wilks, MJBI Staff Writer

The great aspect about Hanukkah is that it is celebrated for eight nights, so that means eight dinner menus and eight desserts! Why not go wild? When you have had your fill of sufganiyot (jellied-donuts), then try this amazing noodle kugel sweet treat!


Ingredients

  • 12 ounce bag of wide egg noodles
  • 6 tablespoons butter, melted
  • 2 cups ricotta cottage cheese
  • 2 cups sour cream
  • ½ cup brown sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 – 8 ounce can crushed pineapple, drained
  • 1 – 10 ounce can pineapple rounds, drained
  • 1 – 8 ounce can maraschino cherries
  • 1 stick butter, melted
  • 1 cup dark brown sugar

Directions

1. Grease the sides of a 13 x 9 baking dish with butter.

2. Boil the noodles in salted water for about four minutes. Strain noodles and shake until dry.

3. In a large mixing bowl, combine all the above ingredients from 6 T butter to crushed pineapple and mix to create a custard.

4. Pour the custard over the noodles, mix well, and set aside. Preheat your oven to 375 degrees F.

5. Pour the stick of melted butter over the bottom of the baking dish then top with the cup of brown sugar, pressing it down evenly so it covers the bottom and soaks up the butter. Arrange the pineapple rounds and cherries on top of the brown sugar.

6. Give the noodles another toss to make sure the custard covers them all, and pour over pineapple rounds. Distribute the noodles evenly over the pineapple. Cover top of dish with buttered tin foil.

7. Bake until the custard is set, about 45 minutes to 1 hour.

Flip the noodle kugel onto a platter, as you would an upside down cake. Or let cool, then cut slices and flip them over onto each serving plate. Spoon any caramel at the bottom of the pan over slices. Tastes great warm or cold!


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    Summer 2017