Pineapple Upside Down Biscuits Recipes

PINEAPPLE UPSIDE DOWN BISCUITS

Steps:

• Preheat the oven to temperature as stated on biscuits.
• Using a cupcake or muffin tin grease 10 cups.
• Drain the can of crushed pineapple, saving the juice.
• Stir together the pineapple, sugar and butter until well mixed.
• Divide the pineapple mixture amongst the muffin cups.
• Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
• Place 1 biscuit in each cup on top of the pineapple mixture.
• Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
• Bake for 12 to 15 minutes, or until golden brown.
• Cool for 2 minutes.
• Invert the pan onto a plate to relase the biscuits.
• Serve warm sprinkled with powdered sugar or plain.

PINEAPPLE UPSIDE-DOWN BISCUITS RECIPE

Steps:

• In medium bowl, combine pineapple, sugar and butter and mix well. Grease muffin tins and put a maraschino cherry in each of the 10 cups. Divide pineapple mixture among the 10 cups. Place one biscuit in each and pour about 1 tsp pineapple juice over each biscuit. Bake at 400 for 12-15 minutes or until golden. Cool for 2 minutes. Invert onto place and serve warm.

PINEAPPLE UPSIDE-DOWN BISCUITS

Steps:

• Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

PINEAPPLE UPSIDE-DOWN BISCUITS

Steps:

• Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

PINEAPPLE UPSIDE DOWN MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt®).
• Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat.
• Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat.
• Melt butter in a saucepan over low heat; stir brown sugar and vanilla into the melted butter to dissolve the sugar. Pour butter mixture into the prepared tube pan. Sprinkle chopped pineapple evenly around the pan atop the butter mixture; top with sugar-coated biscuit dough.
• Bake in preheated oven until golden brown, 40 to 50 minutes; let cook in pan for 5 to 10 minutes before inverting onto a serving platter.

PAULA DEEN'S PINEAPPLE UPSIDE DOWN BISCUITS (LIGHTER VERSION)

Steps:

• Mix sugars, drained pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
• Press a cherry into the center of each tin, being sure to press it all of the way down (so that you can see it when you turn them upside down).
• Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
• Bake at 400 degrees for 13-15 minutes or until golden brown. Let cool for 2-3 minutes and then turn out onto a tea towel or large dish. Scrape out any pineapple chunks remaining in the pan and smoosh them back in place. Serve hot.

BISQUICK PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
• In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.

PINEAPPLE UPSIDE DOWN BISCUITS

Steps:

• 1. Preheat oven to 400.
• 2. Grease 10 cups of a muffin tin.
• 3. Combine the pineapple, sugar and butter and mix well.
• 4. Divide the pineapple mixture among the muffin cups.
• 5. Place a cherry in the center of each muffin cup.
• 6. Place one biscuit in each cup on top of sugar and pineapple mixture.
• 7. Spoon 1 teaspoon pineapple juice over each biscuit.
• 8. Bake for 12 to 15 minutes or until golden.
• 9. Cool for 2 minutes.
• 10. Invert the pan onto a plate to release the biscuits.
• 11. Serve warm.