Pineapple Upside Down Biscuits – canned biscuits filled with a brown sugar pineapple mixture and baked until golden brown! A quick and easy breakfast!
Lately I’ve been trying to come up with new breakfast ideas.
I think everyone in the house is sick of my go-to overnight yeast waffles but I am just no good at doing anything too involved early in the morning. I’ve been on the hunt for recipes that call things like frozen hash browns or canned biscuits.
I made these one morning when my husband brought friends over for breakfast and they were such a hit. Canned biscuits topped with pineapple, brown sugar, butter, and a cherry! How can that not be a hit?!
They take just minutes to put together and even your picky eaters will love them!
Ingredients
- 1 10 ounce can crushed pineapple
- ½ cup packed light brown sugar
- 4 tablespoons butter
- 10 maraschino cherries
- 1 10 count package refrigerated buttermilk biscuits
Instructions
- Preheat oven according to biscuit package. Spray 10 cups of a muffin tin with oil.
- Drain the crushed pineapple, saving the juice. Stir together the pineapple, brown sugar, and butter.
- Divide pineapple mixture as evenly as possible among muffin cups.
- Place a cherry in the center of each cup, making sure it touches the bottom.
- Place a biscuit on top of each cup. Use a pastry brush to brush biscuits with reserved juice.
- Bake 9 – 12 minutes or until the biscuits are golden brown.
- Cool two minutes and then invert the pan onto a large plate.
How Long Are They Good For?
These biscuits are good for about 2 – 3 days in an airtight container in the fridge. After that, they’ll probably be too soggy to be enjoyable.
I recommend warming them in a microwave before serving.
Can You Freeze Them?
I don’t recommend freezing these biscuits.
More Pineapple Recipes
- Pineapple Cheesecake Bars
- Pineapple Upside Down Muffins
- Pineapple Snack Cake
- Pineapple Cheese Ball
- Pineapple Salsa
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Pineapple Upside Down Biscuits
Ingredients
- 1 10 ounce can crushed pineapple
- ½ cup packed light brown sugar
- 4 tablespoons butter, melted
- 10 maraschino cherries
- 1 10 count package refrigerated buttermilk biscuits
Instructions
- Preheat oven according to biscuit package. Spray 10 cups of a muffin tin with oil.
- Drain the crushed pineapple, saving the juice. Stir together the pineapple, brown sugar, and butter.
- Divide pineapple mixture as evenly as possible among muffin cups. Place a cherry in the center of each cup, making sure it touches the bottom. Place a biscuit on top of each cup.
- Use a pastry brush to brush biscuits with reserved juice.
- Bake 9 - 12 minutes or until the biscuits are golden brown.
- Cool two minutes and then invert the pan onto a large plate.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 74mgCarbohydrates: 18gFiber: 0gSugar: 15gProtein: 1g
Pam says
They look delicious. What a great idea. Perfect for dessert or breakfast; I can see my hubby would devour them too. Loved the waffles as well… gotta try those soon. I am on a waffle kick of late.
Jessica @ A Kitchen Addiction says
This sounds like the perfect way to mix up our breakfast routine!