Pineapple Upside Down Biscuits – a delicious recipe with pineapple, brown sugar, butter, maraschino cherries, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to temperature as stated on biscuits.
2
Using a cupcake or muffin tin grease 10 cups.
3
Drain the can of crushed pineapple, saving the juice.
4
Stir together the pineapple, sugar and butter until well mixed.
5
Divide the pineapple mixture amongst the muffin cups.
6
Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
7
Place 1 biscuit in each cup on top of the pineapple mixture.
8
Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
9
Bake for 12 to 15 minutes, or until golden brown.
10
Cool for 2 minutes.
11
Invert the pan onto a plate to relase the biscuits.
12
Serve warm sprinkled with powdered sugar or plain.
397
kcal
Calories
32
g
Fat
31
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (10 ounce) can crushed pineapple, 1/2 cup packed light brown sugar, 4 tablespoons butter, room temperature, 10 maraschino cherries, and more.
Yes, Pineapple Upside Down Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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