No-Bake Pineapple Upside-Down Cake

(super easy-breezy)

INGREDIENTS:

1 Store bought angel food cake

½ cup vanilla yogurt ( I like  the almond dairy free version )

¼ cup of crushed pineapple, slightly drained

4 pineapple rings

4 maraschino cherries

Nutmeg for garnish

* hazelnut crunch garnish

STEPS:

1. Cut your angel food cake into 1×1 pieces or smaller (if you wish) and put into a mixing bowl.
2. Add the yogurt and crushed pineapple.  Get messy with your hands and toss to make sure it nice and combined.
3. Line your ramekins ( 6 ounce with plastic wrap) . Place one pineapple ring at the bottom of each. Scoop ¼ of  your mixture into each . YOU should have enough for 4
4. Use another ramekin to press the cake mixture down
5. Invert the cake onto a plate with a nice doilie, remove the plastic wrap and place a cherry in the middle. Garnish with nutmeg & serve!

*optional hazelnut garnish…. take chopped hazelnuts and spread on a thin baking sheet atop parchment paper. Top with raw brown sugar (about 3 tablespoons) sprinkle with some of your pineapple juice until nicely coated. Lite broil in over for about 5 minutes