Prep 10 mins
Cook 15 mins
Here is a lighter version of Paula Deen's Pineapple Upside Down Biscuits recipe. I love the simplicity of the recipe. It doesn't taste like your grandmother's pineapple upside down cake, but it is a delicious salty & sweet dessert that you can make with the kids! (I used a low calorie sweetener that measured cup for cup like sugar.)
- 1⁄4 cup brown sugar
- 1⁄4 cup low calorie sweetener
- 1 (8 ounce) can crushed pineapple, drained with juiced reserved
- 1⁄8 teaspoon cinnamon (or to taste)
- 1⁄4 cup Smart Balance light butter spread
- 10 maraschino cherries
- 1 (12 ounce) can refrigerated buttermilk biscuits (reduced fat)
- 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.