Total Time
Prep 15 mins
Cook 15 mins

This is a "Paula Deen" recipe that my brother gave to me. I haven't tried it yet but DH loves pineapple so it probably won't be long before I'm whipping up a batch of these. I think this would be a great dish to make with your children.

Ingredients Nutrition


  1. Preheat the oven to temperature as stated on biscuits.
  2. Using a cupcake or muffin tin grease 10 cups.
  3. Drain the can of crushed pineapple, saving the juice.
  4. Stir together the pineapple, sugar and butter until well mixed.
  5. Divide the pineapple mixture amongst the muffin cups.
  6. Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
  7. Place 1 biscuit in each cup on top of the pineapple mixture.
  8. Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
  9. Bake for 12 to 15 minutes, or until golden brown.
  10. Cool for 2 minutes.
  11. Invert the pan onto a plate to relase the biscuits.
  12. Serve warm sprinkled with powdered sugar or plain.


Most Helpful

I think I like this better that pineapple upside down cake. It is a bit less sweet. And its one of those breakfast things that just makes you feel like this could be a special day

jrmomof2 September 07, 2009

These are just smashing. I know I'll make them again. Great when you just don't feel like making a whole cake. Even better for breakfast I think! I only used 2 tbsp butter and they were just fine. They reheat well in about 20-30 seconds in the microwave. Thanks for sharing this one!

Nikoma February 07, 2009

Nice treat. Will make again. Thanks for posting.

gwynn February 02, 2014

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