If you feel guilty eating cake for breakfast, serve this Pineapple Upside Down Monkey Bread instead! It’ll satisfy all your cravings. This recipe is easy, beautiful and absolutely mouth-watering delicious!! Whether you’re starting your day with this bit of sunshine or ending it on a happy note…you’ll be so happy this recipe was part of your day!
Start with 2 cans of biscuits. I used the Homestyle Pillsbury Biscuits. Cut each round into 6 pieces. Mix cut dough with sugar and coconut. Set aside.
Melt butter and brown sugar in sauce pan. Pour into greased bundt pan.
Place sliced cherries on top of caramel.
Then add pineapple chunks on top of cherries.
Finally, place dough on top of pineapple. Bake for 45-50 minutes or until dough is fully cooked in the middle.
Place plate or cake stand on top of bundt pan and flip over. Serve warm.
Ingredients
- 2 cans Pillsbury Homestyle Biscuits (16 oz each)
- 1/2 C sweetened shredded coconut
- 2 T sugar
- 1/2 C butter
- 2/3 C brown sugar (not packed)
- 1 C maraschino cherries, halved
- 3 C pineapple chunks (canned or fresh)
Instructions
- Preheat oven to 350*
- Cut each biscuit round into 6 pieces. Place into large bowl and mix with sugar and coconut. Set aside.
- Melt butter and brown sugar in sauce pan until melted. Pour into greased bundt pan.
- Place cherries into caramel mixture, then pineapple chunks on top of cherries. Finally, place dough mixture on top of pineapple.
- Bake for 45-50 minutes or until dough is completely cooked in the middle. Place large plate or cake stand on top of bundt pan and flip over. Serve warm.
Notes
Source The Chew
