Upside Down Coffee Cake
Yield
1 cakePrep
15 minCook
25 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
pineapple
well drained, halved, reserve liquid, slices |
|
| 8 | each |
maraschino cherries
|
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 2 | tablespoons |
pineapple juice
reserved |
|
| 1 | can |
refrigerator biscuits
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 245.7 | ml/g |
pineapple
well drained, halved, reserve liquid, slices |
|
| 8 | each |
maraschino cherries
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 3E+1 | ml |
pineapple juice
reserved |
|
| 1 | can |
refrigerator biscuits
|
* |
Directions
Heat oven to 375℉ (190℃).
Arrange pineapple slices and cherries in ungreased 8 inch round pan.
In small saucepan, heat brown sugar and pineapple juice to boiling, stirring occasionally.
Remove from heat.
Separate dough into 10 biscuits; place over pineapple slices.
Pour brown sugar mix over biscuits in pan.
Bake at 375℉ (190℃) F for 17 to 25 minutes or until golden brown.
Cool 10 minutes in pan.
Invert on serving platter.
Serve warm or cool.
