Home Sweet Home
It's Home Sweet Home week for Share A Spoon this week which screams comfort food to me! I found this recipe, an awesome version of pineapple upside down cake, attached to a Paula Deen candle I bought recently. Not only does it rock but it is super easy and something that even Lil Duck can help prepare. Family fun for everyone!
Pineapple Upside Down Biscuits
What You Need:
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)
What To Do:
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.
7 comments:
I am not a big fan of pineapple but this sounds good.
Sounds good. I love Pineapple. I'll have to sweet talk the DW into making some.
Oh my! What an easy and fun dessert! I remember when I was little my Aunt Sheron would use canned biscuits and coat them with a little melted butter and then cover them with cinnamon sugar. OH MY! They were fabulous. This sounds just as easy and yummy!
I think this is brilliant! I love quick and easy (food)! And I never met a biscuit I didn't like.
I love pineapple upside down cake, well any cake. Add the biscuits and I'm a very happy girl. Can't wait to try this one out.
yum running to make some now
easy and sounds tasty! Perfect for me!
Post a Comment