Pineapple Upside Down Biscuits
I love Pineapple Upside Down Cake. And I also love fruit perserves on my biscuits. This recipe combines both of these wonderful treats.
- 1 (10 oz) can crushed pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup butter, at room temperature
- 10 maraschino cherries
- 1 (12 oz) package refrigerated biscuits (10 count)
Pre-heat the solar oven while preparing the biscuits.
Drain the can of crushed pineapple, saving the juice for later. Grease 10 cups of a muffin tin.
Combine the pineapple, sugar, and butter; mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure the cherry hits the bottom of th cup. Place 1 biscuit in each cup on top of the pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit.
Place in pre-heated solar oven. Bake for 1 – 1½ hours. Cooking time will vary with oven temperature.
Cool for 2 minutes. Invert the pan onto a plate to release the biscuits.
Looks like Pineapple Upside Down Cake. Tastes like pineapple marmalade — not too sweet, just right. I could eat them all.