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Pineapple Upside Down Monkey Bread
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate monkey bread with a tropical twist, resembling a delectable pineapple upside-down cake.
Ingredients:
  • 2 (16 ounce) cans refrigerated buttermilk biscuit dough
  • butter-flavored cooking spray
  • 0.25 cup white sugar
  • 0.75 cup butter
  • 1 cup brown sugar
  • 1 cup chopped pineapple
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 12-cup tube pan, such as a Bundt® pan.
  • Separate biscuits and cut each portion into desired size pieces. Give them a quick spray with cooking spray to coat evenly.
  • Place the white sugar in a large resealable plastic bag. Add the biscuits to the bag, seal it, and shake well to coat them evenly.
  • In a saucepan over low heat, melt butter. Stir in brown sugar and vanilla until sugar is dissolved. Pour the butter mixture into the prepared tube pan. Scatter chopped pineapple evenly over the butter mixture, then add sugar-coated biscuit dough on top.
  • Bake in a preheated oven until beautifully golden for 40 to 50 minutes; allow it to cool in the pan for 5 to 10 minutes before flipping it onto a serving platter.

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