Pineapples remind me of Hawaii — tropical breezes and fresh fruits. I always love eating fresh tropical fruits. But every once in a while, I want to try something different. I usually end up trying to incorporate tropical fruits in a dessert, just like this recipe, Pineapple Upside Down Monkey Bread. It’s a different take on Upside Down Cake. I also do different variations of this monkey bread. I substitute the pineapples with mangos, apples, pears and other fruit. All a little different, all easy to make, easy to share as you just pull the bread apart to serve.
1 can of Refrigerated Buttermilk Biscuits
¼ cup granulated sugar
2 tablespoons cinnamon
1 tablespoon nutmeg
¾ cup butter
⅔ cup brown sugar
1 teaspoon vanilla extract
4 cups fresh pineapple, chopped (divide into two portions)
Unroll biscuits and cut into sixths. Place cut biscuits in a large bowl. Add sugar, cinnamon, nutmeg and butter and 1 portion of pineapples. Mix until biscuits are coated. Melt brown sugar and vanilla over low heat. Pour into a greased bundt pan. Add other portion of chopped pineapple, spreading evenly over melted butter & brown sugar mixture. Top with sugar-coated pineapple biscuit dough. Bake at 350 degrees for 40-50 minutes or until golden brown. Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.