|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pineapple Coffee Bread |
|
Serves: 8 Print this Recipe3 tablespoons butter or margarine 1/3 cup cherry preserves 1/4 cup brown sugar 1/4 teaspoon cinnamon ground 1 8-ounce can crushed pineapple drained 2 8-ounce cans refrigerated butterflake rolls Heat oven to 375° F. In small saucepan, melt butter or margarine; stir in cherry preserves, brown sugar, and cinnamon until blended. Add drained pineapple. Spoon one half of the mixture into bottom of greased 10-inch Bundt® pan. Evenly space rolls (on edge) over fruit. Spoon remaining fruit around rolls. Bake 25 to 30 minutes. Allow to cool in pan 5 minutes; turn out onto serving plate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Biscuits Coffee Cake Corinthian Currant Bread Golden Orange-Raisin Loaf Muffins Pancakes Quick Cinnamon Coffee Cake Five Dozen Refrigerator Raisin Bran Muffins Graham Bread Pineapple Coffee Bread Quick Breakfast Roll Townhouse Date Bread Water Rolls Freezer French Toast Old World Rye Bread Triple-Seed Wheat Bread Sage Raisin Wheat Bread Chocolate Coffee Bread Buttermilk Granola Bread Cottage Dill Loaf Rosemary Apricot Bread Challah French Baguettes Roasted Pepper Focaccia Roasted Pepper and Artichoke Baguette Zesty Pesto Tomato Baguette Italian Artichoke Braid Rosemary Focaccia Greek Olive Focaccia Crusty Mustard Focaccia Two-Cheese Pizza Mexican Beef Pizza Chicken Fajita Pizza Mediterranean Peppered Pizza Lemon Anise Bread Sourdough Loaf |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
