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    Upside Down Coffee Cake

    Source of Recipe


    List of Ingredients

    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 375F. 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 375~ 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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