Pineapple Upside Down Monkey Bread combines two of my favorite sweet treats. Plus, this is very simple to make!
A combination of all the good things that make pineapple upside down cake so scrumptious, like coconut and cherries, turn a can of refrigerator biscuits into something special. In fact, if this recipe sounds so yummy that you can barely wait to make it, you should also put Apple Pull-Apart Bread on your checklist of refrigerator biscuit treats.
Pineapple Upside Down Monkey Bread
Warm monkey bread fresh from the oven is a special kind of perfection. The sweet cream butter mixed with brown sugar takes something so simple and plain, like a can of refrigerator biscuits, and magically transforms it into a confection that no one can resist.
I’ll be honest with you. I’m a big fan of recipes that mix one thing I love with another thing I love. I’m looking at you, Red Velvet Cinnamon Rolls and Carrot Cake Cheesecake. Color me obsessed.
Do you have a bundt cake pan? You’ll need one for this recipe. They aren’t expensive and you can snag one online and have it in your hands before you can say Amazon.
How do you feel about maraschino cherries?
Personally, I loathe them. I do! They taste like little red balls of cough syrup to me. What about you? Until prohibition became the law of the land in the United States, these cherries were fermented and distilled. That fell out of favor when the law of the land banned the manufacture, sale, and transportation of liquor.
The FDA tells us what, exactly, a maraschino cherry is.
“The term “Maraschino Cherries” is regarded as the common or usual name of an article consisting of cherries which have been dyed red, impregnated with sugar and packed in a sugar syrup flavored with oil of bitter almonds or a similar flavor.” – FDA
They are in this recipe because that’s what you use when you make a pineapple upside down cake, right? The flavor of the cherries leaves that familiar faded red “sweet spot” in the middle of the pineapple rings in a typical pineapple upside down cake. That I like.
What about you? Love them or hate them? Either way, do not miss making this monkey bread! It’s delicious!
Pineapple Upside Down Monkey Bread
Ingredients
- 2-16 oz 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
Directions
- 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 caramel mixture, then pineapple chunks on top of cherries.
- Finally, place dough mixture on top of the pineapple.
- Bake for 45-50 minutes or until dough is completely cooked in the middle.
- Place large plate or cake stand on top of the bundt pan and flip over.
- Enjoy!
Last Step:
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1 thought on “Pineapple Upside Down Monkey Bread”
Personally—I love maraschino cherries.