Paula Deen's Pineapple Upside Down Biscuits (Lighter Version)

Recipe by Jennifer78
READY IN: 25mins
SERVES: 8-10
YIELD: 8-10 cakes




  • 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.