Pineapple Upside Down Biscuits


  • 1 10 ounce can crushed pineapple
  • 1/2 cup packed light brown sugar
  • 4 tablespoons butter melted
  • 10 maraschino cherries
  • 1 10 count package refrigerated buttermilk biscuits


  1. Preheat oven according to biscuit package. Spray 10 cups of a muffin tin with oil.
  2. Drain the crushed pineapple, saving the juice. Stir together the pineapple, brown sugar, and butter.
  3. 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.
  4. Use a pastry brush to brush biscuits with reserved juice.
  5. Bake 9 - 12 minutes or until the biscuits are golden brown.
  6. Cool two minutes and then invert the pan onto a large plate.