Pineapple upside down cake set a standard for all upside down cakes. With the growing popularity of monkey breads this was just a matter of time until this was done.
We're now taking pineapple upside down cake into this century with Monkey bread! All the same tropical flavors of the classic cake with the added bonus of being a pull apart monkey bread! It's easy to make and fun to eat!
If you think about it, this is way easier than making a traditional pineapple upside down cake, especially when you use pre-made biscuit dough instead of making your own! If you have a favorite homemade biscuit recipe that you prefer to use, feel free to use that instead of the Pillsbury dough, it's all up to you!
If you're in the mood for more tasty tropical food you need to have a look at these recipes:
Scroll down to get the full recipe for this delicious monkey bread!
- 2 cans pillsbury country biscuits
- ¼ cup granulated sugar
- ¾ cup butter
- ⅔ cup brown sugar
- 1 cup maraschino cherries
- 4 cups fresh pineapple, chopped
- Unroll biscuits and cut into sixths.
- Pour ¼ cup granulated sugar into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
- Melt butter and brown sugar over low heat. Pour into a greased 12-cup bundt pan.
- Add chopped pineapple and cherries, spreading evenly over melted butter & brown sugar mixture.
- Top with sugar-coated biscuit dough.
- Bake at 350 degrees for 40-50 min or until golden brown.
- Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
Hungry for more pineapple recipes? Check these out!
Watch the video of how this Upside Down Pineapple Monkey Bread gets made!