Quick & Easy Pineapple Upsidedown Biscuits

Kathy Sterling


This is so easy and can be served for breakfast or as a snack. Your friends and family will love it.


★★★★★ 2 votes

10 Min
15 Min


Add to Grocery List

  • 1
    10 oz. can of crushed pineapples
  • 1/2 c
    packed dark brown sugar
  • 1/4 c
    butter at room temperature
  • 10
    whole maraschino cherries
  • 1 pkg
    12 oz, 10 per pack, refrigerated buttermilk biscuits

How to Make Quick & Easy Pineapple Upsidedown Biscuits


  1. Preheat over to 350 degrees.
  2. Spray bottom of 10 standard size muffin cups with baking spray.
  3. Strain the can of crushed pineapple and set aside for use later.
  4. Combine pineapple, brown sugar and butter, mixing well.
  5. Spoon the pineapple mixture among the 10 muffin tins, approximately 1 tablespoon.
  6. Place a cherry in the middle of the mixture, pushing down so it rests on the bottom of the pan.
  7. Place 1 biscuit in each cup on top of the pineapple/sugar mixture.
  8. Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
  9. Bake for 12 to 15 minutes or until golden brown. Cool in pans for 2 minutes.
  10. Invert the pan on to a plate to release the biscuits.
  11. Serve warm.

Printable Recipe Card

About Quick & Easy Pineapple Upsidedown Biscuits

Course/Dish: Other Breakfast, Biscuits
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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