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Pineapple Upside Down Monkey Bread

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Cathy Trochelman


  • 2 cans 16 oz. each Refrigerated Buttermilk Biscuits
  • ¼ c. granulated sugar
  • ¾ c. butter
  • c. brown sugar
  • 1 tsp. vanilla
  • 4 c. fresh pineapple chopped


  1. Unroll biscuits and cut into sixths.
  2. Pour ¼ c. granulated sugar into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
  3. Melt butter, brown sugar and vanilla over low heat. Pour into a greased 12-cup bundt pan.
  4. Add chopped pineapple, spreading evenly over melted butter & brown sugar mixture.
  5. Top with sugar-coated biscuit dough.
  6. Bake at 350 degrees for 40-50 min or until golden brown.
  7. Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.