Pineapple Upside Down Biscuits

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.