Ingredients
- 2 cans 16 oz. each Refrigerated Buttermilk Biscuits
- 1/4 c. granulated sugar
- 3/4 c. butter
- 2/3 c. brown sugar
- 1 tsp. vanilla
- 4 c. fresh pineapple chopped
Instructions
- Unroll biscuits and cut into sixths.
- Pour 1/4 c. 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.