Tropical Upside-Down Biscuit Bake

8 ingredients
4 steps

Ingredients

  • 1/4 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 8 pineapple slices in juice (from 20-oz can), drained and 2 tablespoons juice reserved
  • 4 marachino cherries, cut in half, if desired
  • 1/3 cup flaked coconut
  • 1/3 cup finely chopped macadamia nuts
  • 1 can (16.3 oz) Pillsbury(R) Grands!(R) Homestyle refrigerated shortcake or Homestyle refrigerated buttermilk biscuits
  • 1 tablespoon granulated sugar

Directions

  1. 1
    Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt pan to coat inside with butter.
  2. 2
    Sprinkle brown sugar over butter. Arrange pineapple slices in dish. Fill centers of pineapple with cherries and spaces between with coconut and nuts. Bake 7 to 9 minutes or until pineapple is hot.
  3. 3
    Separate dough into 8 biscuits. Top each pineapple slice with 1 biscuit. Brush tops of biscuits with reserved pineapple juice. Sprinkle with granulated sugar.
  4. 4
    Bake 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center. Immediately place heatproof serving platter upside down over baking dish; turn platter and dish over. Remove baking dish. Spread any topping remaining in dish over biscuits. Cool 15 minutes before serving.

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