RCI-BR.003.0422.001
Tropical Upside-down Biscuit Bake
Contributed by [http://groups.yahoo.com/group/Lindas_Busy_Kitchen_Desserts/ Lindas Busy Kitchen Dess
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ¼ cup
- ½ cup
- pineapple slices in juice8 unitdrained and 2 tablespoons juice reserved
- maraschino cherries4 unitcut in half, if desired
- ⅓ cup
- ⅓ cup
- (16.3 oz) Pillsbury Grands homestyle refrigerated shortcake or homestyle refrigerated buttermilk biscuits1 can
- 1 tablespoon
Method
1
Preheat oven to 375°F. Place butter and brown sugar in a 9-inch round cake pan and heat in the oven for 3–4 minutes until the butter melts.
2
Remove the pan from the oven and stir the butter and brown sugar until combined. Arrange the drained pineapple slices in a single layer over the brown sugar mixture, then scatter maraschino cherry halves in the center of each slice.
3
Sprinkle flaked coconut and finely chopped macadamia nuts evenly over the pineapple and cherries.
4
Open the can of refrigerated biscuits and separate the individual biscuits according to package directions. Arrange the biscuits in a single layer over the pineapple-nut mixture, spacing them slightly apart to account for rising.
5
In a small bowl, mix the reserved 2 tablespoons of pineapple juice with the granulated sugar until combined. Brush this mixture over the tops of the biscuits.
6
Bake in the preheated 375°F oven for 20–25 minutes until the biscuits are golden brown and cooked through.
25 minutes
7
Remove the pan from the oven and let cool for 2 minutes. Run a thin knife around the edges of the pan to loosen the bake, then invert carefully onto a serving platter so the pineapple and caramelized topping is on top. Serve warm.