1/1 Photo of Paula Deen's Pineapple Upside Down Biscuits (Lighter Version)
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.)
My Private Note
Units: US | Metric
- 1Mix sugars, drained pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
- 2Press 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).
- 3Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
- 4Bake 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.
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Nutritional Facts for Paula Deen's Pineapple Upside Down Biscuits (Lighter Version)
Serving Size: 1 (77 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 231.3
- Calories from Fat 75
- Total Fat 8.3 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 518.3 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 1.0 g
- Sugars 20.8 g
- Protein 2.8 g