Pineapple Upside Down Biscuits

Submitted By: Carolyn Devers


  • ½ cup firmly packed brown sugar
  • 1 (10-ounce) can crushed pineapple, drained with liquid reserved
  • ¼ cup (½ stick) butter
  • 10 maraschino cherries
  • 1 (10-count) can biscuits


Preheat oven to 350º. Combine brown sugar, drained pineapple, and butter; mix well. In a 12-cup muffin tin that has been sprayed with nonstick cooking spray, divide pineapple mixture evenly among 10 of the cups. Place a maraschino cherry in the center of each of the filled cups, pushing it all the way to the bottom.
Put a biscuit on top of each filled muffin cup and pour a small amount of reserved pineapple juice on top of each biscuit (place water to within half an inch of the top of each empty cup). Bake for 10 to 12 minutes.
Yield: 10 biscuits.