PINEAPPLE UPSIDE DOWN BISCUITS
This is a "Paula Deen" recipe that my brother gave to me. I haven't tried it yet but DH loves pineapple so it probably won't be long before I'm whipping up a batch of these. I think this would be a great dish to make with your children.
Provided by Luby Luby Luby
Categories Breads
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to temperature as stated on biscuits.
- Using a cupcake or muffin tin grease 10 cups.
- Drain the can of crushed pineapple, saving the juice.
- Stir together the pineapple, sugar and butter until well mixed.
- Divide the pineapple mixture amongst the muffin cups.
- Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
- Place 1 biscuit in each cup on top of the pineapple mixture.
- Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
- Bake for 12 to 15 minutes, or until golden brown.
- Cool for 2 minutes.
- Invert the pan onto a plate to relase the biscuits.
- Serve warm sprinkled with powdered sugar or plain.
EASY PINEAPPLE UPSIDE DOWN CAKE
Here's a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company.
Provided by Kaye Lynn
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
- Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
- Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
- Slowly pour batter over the pineapple mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 9.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 227.8 mg, Sugar 18.7 g
PINEAPPLE UPSIDE DOWN BISCUITS
Steps:
- 1. Preheat oven to 400.
- 2. Grease 10 cups of a muffin tin.
- 3. Combine the pineapple, sugar and butter and mix well.
- 4. Divide the pineapple mixture among the muffin cups.
- 5. Place a cherry in the center of each muffin cup.
- 6. Place one biscuit in each cup on top of sugar and pineapple mixture.
- 7. Spoon 1 teaspoon pineapple juice over each biscuit.
- 8. Bake for 12 to 15 minutes or until golden.
- 9. Cool for 2 minutes.
- 10. Invert the pan onto a plate to release the biscuits.
- 11. Serve warm.
BISQUICK PINEAPPLE UPSIDE-DOWN CAKE RECIPE - (3.8/5)
Provided by DeeDee
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in the oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place a cherry in center of each pineapple slice (cherries with stems can be added after baking). In a large bowl, beat remaining ingredients with electric mixer on low speed for about 30 seconds, scraping bowl constantly. Then, beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Immediately place a heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered. TIPS: Banana Upside-Down Cake: Omit pineapple, cherries, and pecans. Sprinkle 2 tablespoons chopped walnuts over brown sugar mixture in pan. Cut 2 bananas into slices; arrange on brown sugar mixture. Pear Upside-Down Cake: Substitute 1 large pear, thinly sliced, for the pineapple. Raspberry Upside-Down Cake: Substitute 1 1/2 cups raspberries for the pineapple, granulated sugar for the brown sugar and sliced almonds for the pecans. Omit cherries. Decrease vanilla to 1/2 teaspoon; add 1/2 teaspoon almond extract.
PINEAPPLE UPSIDE-DOWN DOUGHNUTS
A cute twist on a classic, these doughnuts are an easy treat to make and share. Their rich buttery caramelized pineapple tops sit nicely on light, single-serving cakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 doughnuts
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
- Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
- Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and 1/4 cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a 3/4-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
- Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.
PAULA DEEN'S PINEAPPLE UPSIDE DOWN BISCUITS (LIGHTER VERSION)
Here is a lighter version of Paula Deen's Pineapple Upside Down Biscuits recipe. I love the simplicity of the recipe. It doesn't taste like your grandmother's pineapple upside down cake, but it is a delicious salty & sweet dessert that you can make with the kids! (I used a low calorie sweetener that measured cup for cup like sugar.)
Provided by Jennifer78
Categories Breads
Time 25m
Yield 8-10 cakes, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugars, drained pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
- Press a cherry into the center of each tin, being sure to press it all of the way down (so that you can see it when you turn them upside down).
- Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
- Bake at 400 degrees for 13-15 minutes or until golden brown. Let cool for 2-3 minutes and then turn out onto a tea towel or large dish. Scrape out any pineapple chunks remaining in the pan and smoosh them back in place. Serve hot.
BISQUICK PINEAPPLE UPSIDE DOWN CAKE
Be a winner with your family! Bake a classic Bisquick® dessert created in the '50s and still loved today.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
- In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 38 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 25 g, TransFat 1 g
PINEAPPLE BISCUITS
Refrigerated biscuits hurry along preparation of these breakfast buns from Carol Henderson of Stephenville, Texas. The pineapple topping has just four ingredients and is a snap to stir together.
Provided by Taste of Home
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the brown sugar and butter; stir in the pineapple and cinnamon. Spoon into 10 greased muffin cups. Place one biscuit in each prepared cup. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes before inverting onto a serving platter.
Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 374mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE UPSIDE DOWN MONKEY BREAD
The best and variations galore. We love it!
Provided by sheila
Categories Bread Yeast Bread Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt®).
- 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.
Nutrition Facts : Calories 883.3 calories, Carbohydrate 115.5 g, Cholesterol 62.5 mg, Fat 43.4 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 19.8 g, Sodium 1666 mg, Sugar 61.1 g
EASY MINI PINEAPPLE UPSIDE-DOWN CAKES
Personal-sized pineapple upside-down cakes, perfect for gift giving.
Provided by Linda In Da Kitchen
Categories Pineapple Upside-Down Cake
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
- Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
- Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
- Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Remove from the oven and immediately invert onto wire racks to cool.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 50.1 g, Cholesterol 52.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 262.3 mg, Sugar 35 g
PINEAPPLE UPSIDE-DOWN BISCUITS
Steps:
- Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. 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. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon 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.
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