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Pineapple Upside Down Monkey Bread

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 452kcal
Author: Cathy Trochelman

Ingredients

  • 2 16 ounce cans Refrigerated Buttermilk Biscuits
  • 1/4 cup granulated sugar
  • 3/4 cup butter
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla
  • 4 cups fresh pineapple chopped

Instructions

  • Unroll biscuits and cut into sixths.
  • Pour 1/4 cup granulated sugar into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
  • Melt butter, brown sugar and vanilla over low heat. Pour into a greased 12-cup bundt pan.
  • Add chopped pineapple, spreading evenly over melted butter & brown sugar mixture.
  • Top with sugar-coated biscuit dough.
  • Bake at 350 degrees for 40-50 min or until golden brown.
  • Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.

Nutrition

Serving: 1grams | Calories: 452kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 33mg | Sodium: 533mg | Fiber: 2g | Sugar: 21g