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Upside Down Coffee Cake
8 1/2 ounces of pineapple slices, well drained and halved reserve liquid
8 Maraschino cherries
1/2 cup of brown sugar, firmly packed
2 tablespoons of reserved pineapple juice
1 can of refrigerated biscuits
Heat oven to 375ºF. Arrange pineapple slices and cherries in ungreased
8" round pan. In small saucepan, heat brown sugar and pineapple juice to
boiling, stirring occasionally. Remove from heat. Separate dough into 10
biscuits; place over pineapple slices. Pour brown sugar mix over
biscuits in pan. Bake at 375ºF. for 17-25 minutes or until golden
brown. Cool 10 minutes in pan. Invert on serving platter. Serve warm or
cool. |
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