Upside-Down Noodle Wreath

Course : Desserts
Serves: 12
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1/2 cup firmly packed light brown sugar
16 medium maraschino cherries
1/4 cup butter -- melted
6 large eggs
1 cup sour cream -- (1/2 pint)
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
20 ounces crushed pineapple WELL DRAINED
1 package fine egg noodles (16 ounces) -- cooked and drained

Preparation / Directions:

Preheat the oven to 350 degrees. Sprinkle the brown sugar into the bottom of a 10 inch Bundt pan that has been coated with nonstick vegetable spray. Place the cherries evenly on top of the brown sugar. Pour the melted butter evenly over the brown sugar and cherries; set aside. In a large bowl, with an electric beater, beat the eggs, sour cream, granualted sugar, vanilla, and salt until well blended. Stir in the crushed pineapple, then the drained noodles. Pour evenly into the Bundt pan and bake for 70 minutes or until the center is set and the top is lightly browned. Allow to cool for 20 minutes and invert gently onto a serving platter.

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

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