Sunday evokes strong feelings of brunch for me. I’m imagining a sunny spring day with some coffee, maybe a mimosa, and a sumptuous fruity pastry treat… perfect.
A new take on pineapple upside down cake, this updated recipe calls for refrigerated biscuits and uses our fresh find for this week – pineapple.
While you can get pineapples year round, the best time to buy is between now and June. Pick one up and make this super easy pineapple upside down biscuit recipe from Paula Deen.
It might just inspire you to have a few friends over for coffee and this treat next Sunday morning. Enjoy!
- 1 1/2 cups diced fresh pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick butter), at room temperature
- 10 maraschino cherries
- 1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
*you can use 1 can of crushed if you’d like – but why when pineapple is so juicy right now??)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
*recipe by Paula Deen via Food Network.