Pineapple Upside Down Monkey Bread – a delicious recipe with buttermilk biscuit, butter, white sugar, butter, brown sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt(R)).
2
Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat.
3
Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat.
4
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.
5
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.
955
kcal
Calories
75
g
Fat
75
g
Carbs
2
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 7 ingredients. The key ingredients include: 2 (16 ounce) cans refrigerated buttermilk biscuit dough, butter-flavored cooking spray, 1/4 cup white sugar, 3/4 cup butter, and more.
Yes, Pineapple Upside Down Monkey Bread 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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