Pineapple Upside Down Biscuits

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Recipe Courtesy of

Servings: 10 biscuits
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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





Preheat the oven to 400 degrees F.

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

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Show: Palua's Home Cooking/Paula's Party Episode: Paula-fy It/Lady and Sons Too! cookbook/Nov/Dec 2006 issue
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Reader Comments:


I truly love these, and so much easier to serve at a party Paula you are the greatest person on TV, I love al your cooking Wish only the besgt for you in the future

By Anonymous on November 18, 2013


Paula u rock I just love your receipies .Keep rocking the food industry.

By Donna Lamkin on November 10, 2013


I am on WW program and need the nutrient information on your recipes. Especially the Pineapple Upside Down Biscuit. Why do you not provide this information on your site?

By Dotty Chapman on June 22, 2013


I am surrently on the WW program. Where can I find the nutrition for the Pineapple Upside Down Bisuits and other recipes? Thank you

By Dotty on June 18, 2013


I love Paula Deans cooking!The best in the world!

By Dezerei on December 09, 2012


I really like these individual up side down cakes. I use Splenda brown sugar. They taste great. I put Sugar free whip cream on top with the cherry on top of that. Have made them alot and people really like them.

By Bonnie on October 29, 2012


could you use frozen biscuits? if so how long would you cook them?

By t on February 16, 2012


loved these easy to make and taste great

By carver947 on January 12, 2012


My sister-in-law made some of these and she used cinnamon rolls in place of the biscuits. That gave it just a little more mmmm.

By tsineti on January 11, 2012


How would I make these with something other than pineapple? My kids arent crazy over pineapple, so I tried strawberry preserves, but I cant get the consistency right. I loooooved the pinepple ones though. any ideas on other fruits to use?

By Wendy Raley on September 11, 2011


How would I make these biscuits with something other than pineapple? My kids arent crazy over pineapple, but I absolutely love them. I tried strawberry preserves, but I cant get the consistency right. Any ideas?

By Anonymous on September 11, 2011


Wondering if that would be good for breakfast? Too sweet for breakfast or just right?

By Britta Kursten Waller on January 18, 2011


excellent. would be great for a brunch.

By Anonymous on July 24, 2010


This recipe was SUPER yummy, right after baking. However, I saved some for my father in law and he had them 3 days later and they were goopy and mushy. I do not recommend keeping them past the day that you serve them.

By Anonymous on June 15, 2010


My kiddos loved these pineapple upside down biscuits. I served a littl cool whip on the side for them to dunk them into and they were gone in seconds. Super delicious!

By plussizeprincessashlei on December 14, 2008

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