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Pineapple Upside-Down Biscuits

Serves: 5
Total Calories: 362

Ingredients

1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated biscuit (10-count)

Directions:

Pre-heat the solar oven while preparing the biscuits.

Drain the can of crushed pineapple, saving the juice for later. Grease 10 cups of a muffin tin.

Combine the pineapple, sugar, and butter; mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure the cherry hits the bottom of the cup. Place one biscuit in each cup on top of the pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit.

Nutritional Facts:

Serves: 5
Total Calories: 362
Calories from Fat: 101

This Pineapple Upside-Down Biscuits recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.


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