PINEAPPLE UPSIDE DOWN MONKEY BREAD

By pbaugatz

Ingredients

• 2 cans (16 ounces each) refrigerated biscuit dough
• 1/2 cup sweetened shredded coconut
• 2 tablespoons sugar
• 1/2 cup butter
• 2/3 cup brown sugar
• 1 cup maraschino cherries (halved)
• 3 cups fresh pineapple (diced)

Preparation

Step 1

Preheat oven to 350°F. Prepare a fluted tube pan by spraying with nonstick baking spray.
Cut each biscuit into 6 pieces and place in a large mixing bowl. Sprinkle the biscuits with the shredded coconut and sugar and toss to coat. Set aside.
In a nonstick sauté pan over medium-low heat, melt the butter. Add the brown sugar and stir until the sugar has dissolved. Pour the mixture evenly into the bottom of the tube pan. Distribute the cherries on top of the melted sugar mixture and then add the cubed pineapple. Top with the sugar-coconut coated biscuits.
Place in the oven and bake for 45-50 minutes, or until golden brown. Remove from oven and allow to cool for 5 minutes.
Using a cake stand or platter, invert the monkey bread. Serve warm.