Description
A delicious twist on the classic dessert, this Pineapple Upside Down Bundt Cake features fluffy biscuits, sweet coconut, and a caramelized topping of cherries and pineapple.
Ingredients
Scale
- 2–16oz can Homestyle Biscuits
- 1/2 C sweetened shredded coconut
- 2 Tbsp sugar
- 1/2 C unsalted sweet cream butter
- 2/3 C light brown sugar
- 1 C maraschino cherries cut in half
- 3 C pineapple chunks, juice drained
Instructions
- Preheat oven to 350 degrees and spray a bundt pan with pam baking spray, set aside.
- Cut each biscuit round into quarters, 4 pieces. Place into a large bowl and mix with sugar and coconut. Set aside.
- Melt butter and brown sugar in a small pot until combined, mixing gradually.
- Pour into greased bundt pan.
- Place cherries into the caramel mixture, then pineapple chunks on top of cherries.
- Finally, place the dough mixture on top of the pineapple.
- Bake for 45-50 minutes or until the dough is completely cooked in the middle.
- Place a large plate or cake stand on top of the bundt pan and flip over.
Notes
- Ensure the bundt pan is well-greased to prevent sticking.
- Optional: Serve with whipped cream or vanilla ice cream for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg