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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 5 servings |
||
| Calories 431 | ||
| Calories from Fat 166 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 8.2g | 40% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 827mg | 34% | |
| Potassium 248mg | 7% | |
| Total Carbohydrate 64.3g | 21% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 38.8g | ||
| Protein 4.6g | 9% | |
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Pineapple Upside Down Biscuits
By: Luby Luby Luby
Oct 13, 2004
This is a "Paula Deen" recipe that my brother gave to me. I haven't tried it yet but DH loves pineapple so it probably won't be long before I'm whipping up a batch of these. I think this would be a great dish to make with your children.
SERVES 5
Ingredients
- 1 (10 ounce) can crushed pineapple
- 1/2 cup packed light brown sugar
- 4 tablespoons butter, room temperature
- 10 maraschino cherries
- 1 (12 ounce) package refrigerated buttermilk biscuits (10 count)
Directions
1
Preheat the oven to temperature as stated on biscuits.2
Using a cupcake or muffin tin grease 10 cups.3
Drain the can of crushed pineapple, saving the juice.4
Stir together the pineapple, sugar and butter until well mixed.5
Divide the pineapple mixture amongst the muffin cups.6
Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.7
Place 1 biscuit in each cup on top of the pineapple mixture.8
Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.9
Bake for 12 to 15 minutes, or until golden brown.10
Cool for 2 minutes.11
Invert the pan onto a plate to relase the biscuits.12
Serve warm sprinkled with powdered sugar or plain.
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Featured Reviews for This Recipe
From: rowanvamp0
On Jun 20, 2008
I made this for easter this year and it was a big hit. It was a perfect portion for that after dinner meal without going overboard. I found that it tends to matter what type of biscuits you use if you have any leftover topping. I used pillsbury big and flaky torn each biscuit apart which gave me the right amout of topping with no leftovers.
From: Jan Black
On Apr 28, 2008
I've been making Pineapple Upside Down Cake for 50 years and this is a wonderfully easy adaptation. It's a keeper for sure! Even my Mom loves it and she's been cooking for 70+ years.
From: DEEP
On Mar 5, 2006
The very day that Paula made these on her TV show, I made my first batch. Between 3 of us present, we ate every one of the muffins within 15 mins. I have been making them for picnics and general get togethers ever since. The only folks I have ever encountered who didn't rave about them and ask for the recipe were folks who just didn't like pineapple. Oh, well, to each his own. Regards, DEEP
From: CIndytc
On Jan 29, 2006
These were a huge hit at our Sunday night dinner get together...easy and tasty
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