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Nutrition Facts
Serving Size 1 (96g) Recipe makes 8 servings
Calories 231
Calories from Fat 75		(32%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 518mg		21%
Potassium 123mg		3%
Total Carbohydrate 37.0g		12%
	Dietary Fiber 1.1g	4%
	Sugars 20.8g
Protein 2.9g		5%
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Paula Deen's Pineapple Upside Down Biscuits (Lighter Version)

Recipe #377206 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jennifer78
Jun 15, 2009

Here is a lighter version of Paula Deen's Pineapple Upside Down Biscuits recipe. I love the simplicity of the recipe. It doesn't taste like your grandmother's pineapple upside down cake, but it is a delicious salty & sweet dessert that you can make with the kids! (I used a low calorie sweetener that measured cup for cup like sugar.)

SERVES 8 -10 , 8 -10 cakes (change servings and units)

Ingredients

1/4 cup brown sugar
1/4 cup low calorie sweetener
1 (8 ounce) can crushed pineapple, drained with juiced reserved
1/8 teaspoon cinnamon (or to taste)
1/4 cup Smart Balance light butter spread
10 maraschino cherries
1 (12 ounce) can refrigerated buttermilk biscuits (reduced fat)

Directions

1
Mix sugars, drained pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
2
Press a cherry into the center of each tin, being sure to press it all of the way down (so that you can see it when you turn them upside down).
3
Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
4
Bake at 400 degrees for 13-15 minutes or until golden brown. Let cool for 2-3 minutes and then turn out onto a tea towel or large dish. Scrape out any pineapple chunks remaining in the pan and smoosh them back in place. Serve hot.