Photo: Pineapple Upside Down Biscuits Recipe
Ingredients
- 1 (10-ounce) can crushed pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick butter), at room temperature
- 10 maraschino cherries
- 1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Directions
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
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, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved 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.
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By scoutain
on November 12, 2011
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Just made these lil' treats. They are yummy. My husband loves upside down pineapple cake so I was looking for a different way to make it. I did change it a bit. I only had the mini muffin tin so I made these more bite size. It was great because I have little kids and it was easier and cleaner for them to eat. I cut the biscuits into 1/4's and placed it on top of the mixture. I read on a previous review that it was a bit messy when it came to the flipping part. I didn't have anything as big as the muffin tin so when it came to flipping it, I covered it with foil, tucked the sides in to be more secure and flipped it. For the most part, they came out with ease. There were a few that I had to tug with a fork for it to come down. Thanks Paula!
By JenniferBG
Carson City, MI
on November 07, 2011
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I love these things! I've made them a few times now. They are beautiful, yummy, cheap, easy and look like I've slaved over them. Just haven't figured out how to flip them without making a mess. Way to go Paula!
By sjanee11
New York
on June 03, 2011
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These were delicious! The only problem I have was the flipping. It got really messy.
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