Ingredients55 m servings 883 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt(R)).
- 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.
- Cook's Notes:
- You can just use all brown sugar here if you'd like, but use less if you prefer your treats less sweet.
- Before coating your biscuit pieces in the sugar, you can use melted butter in place of cooking spray, which is the way I prefer it, but the cooking spray will be less fattening.
- Other fruits will work, too. Try apples, mango, peach, or pear. Pear should be sauteed a bit first, as it can be very hard and gritty.
Per Serving: 883 calories; 43.4 g fat; 115.5 g carbohydrates; 10.4 g protein; 62 mg cholesterol; 1666 mg sodium. Full nutrition
ReviewsRead all reviews 4
The topping of pineapple, brown sugar and butter was delicious, but below the top layer, the sugar coated biscuits weren't so good. It was a little dry. If I make it again, I'll add a butter-b...
yummy variation of the usual monkey bread or the pineapple upside down cake. I like that it isn't as sweet as a cake would be. Using dough in a canister makes this very easy.
Made this for a friend who loves pineapple anything! I changed up the recipe a bit by using jumbo flake biscuits and used crushed pineapple instead. Also I went with other reviewers tips and pou...