Paula Deens Pineapple Upside Down Biscuits Lighter Version Recipes

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PINEAPPLE UPSIDE DOWN BISCUITS



Pineapple Upside Down Biscuits image

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.

Provided by Luby Luby Luby

Categories     Breads

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

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

Steps:

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

PAULA DEEN'S PINEAPPLE UPSIDE DOWN BISCUITS (LIGHTER VERSION)



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

Here is a lighter version of Paula Deen's Pineapple Upside Down Biscuits recipe. I love the simplicity of the recipe. It doesn't taste like your grandmother's pineapple upside down cake, but it is a delicious salty & sweet dessert that you can make with the kids! (I used a low calorie sweetener that measured cup for cup like sugar.)

Provided by Jennifer78

Categories     Breads

Time 25m

Yield 8-10 cakes, 8-10 serving(s)

Number Of Ingredients 7

1/4 cup brown sugar
1/4 cup low calorie sweetener
1 (8 ounce) can crushed pineapple, drained with juiced reserved
1/8 teaspoon cinnamon (or to taste)
1/4 cup Smart Balance light butter spread
10 maraschino cherries
1 (12 ounce) can refrigerated buttermilk biscuits (reduced fat)

Steps:

  • 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.

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