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MONKEY BREAD - Pineapple Upside Down Monkey Bread
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| Pineapple, coconut, and cherries make for a tasty easy dessert you won't want to miss! The Chew Carla Hall Pineapple Upside Down Monkey Bread | |
| 2 cans (16 ounces each) | refrigerated biscuit dough |
| 1/2 cup | sweetened shredded coconut |
| 2 tablespoons | sugar |
| 1/2 cup | butter |
| 2/3 cup | brown sugar |
| 1 cup | maraschino cherries, (halved) |
| 3 cups | fresh pineapple, (diced) |
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Preheat oven to 350°F. Prepare a fluted tube pan by spraying with nonstick baking spray.
Cut each biscuit into 6 pieces and place in a large mixing bowl. Sprinkle the biscuits with the shredded coconut and sugar and toss to coat. Set aside.
In a nonstick sauté pan over medium-low heat, melt the butter. Add the brown sugar and stir until the sugar has dissolved. Pour the mixture evenly into the bottom of the tube pan. Distribute the cherries on top of the melted sugar mixture and then add the cubed pineapple. Top with the sugar-coconut coated biscuits.
Place in the oven and bake for 45-50 minutes, or until golden brown. Remove from oven and allow to cool for 5 minutes.
Using a cake stand or platter, invert the monkey bread. Serve warm.
Tips
- Replace the maraschino cherries with fresh, dried or thawed frozen cherries.
- Serve the monkey bread in the center of the table so everyone can pull a piece from it!
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