Pineapple Upside Down Biscuits Recipes

Steps:

• Preheat the oven to temperature as stated on biscuits.
• Using a cupcake or muffin tin grease 10 cups.
• Drain the can of crushed pineapple, saving the juice.
• Stir together the pineapple, sugar and butter until well mixed.
• Divide the pineapple mixture amongst the muffin cups.
• Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
• Place 1 biscuit in each cup on top of the pineapple mixture.
• Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
• Bake for 12 to 15 minutes, or until golden brown.
• Cool for 2 minutes.
• Invert the pan onto a plate to relase the biscuits.
• Serve warm sprinkled with powdered sugar or plain.

Steps:

• Mix sugars, drained pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
• Press a cherry into the center of each tin, being sure to press it all of the way down (so that you can see it when you turn them upside down).
• Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
• Bake at 400 degrees for 13-15 minutes or until golden brown. Let cool for 2-3 minutes and then turn out onto a tea towel or large dish. Scrape out any pineapple chunks remaining in the pan and smoosh them back in place. Serve hot.

Steps:

• Preheat the oven to 400 degrees F. Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well.
• Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit.
• Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Steps:

• Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
• Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
• Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
• Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
• Pour batter over the pineapple slices in the skillet; spread evenly to cover.
• Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
• Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

Steps:

• In medium bowl, combine pineapple, sugar and butter and mix well. Grease muffin tins and put a maraschino cherry in each of the 10 cups. Divide pineapple mixture among the 10 cups. Place one biscuit in each and pour about 1 tsp pineapple juice over each biscuit. Bake at 400 for 12-15 minutes or until golden. Cool for 2 minutes. Invert onto place and serve warm.

Steps:

• Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
• Bake in the preheated oven until cake is golden brown, about 40 minutes.
• Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.