Ingredients and Weight:
- Canned pineapple slices (1, 20-ounce can)
- Brown sugar (1 cup)
- Maraschino cherries (1/2 cup)
- Butter (1/2 cup, melted)
- Packaged refrigerated biscuit dough (16 ounces)
- Ground cinnamon (1 teaspoon)
- Nutmeg (1/4 teaspoon)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
Level 2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Arrange pineapple slices, cherries, and butter in the bottom of the prepared pan.
- Separate biscuit dough into individual biscuits. Cut each biscuit into four pieces.
- In a bowl, combine brown sugar, cinnamon, and nutmeg. Toss biscuit pieces in the sugar mixture.
- Spread biscuit pieces over pineapple and cherries.
- Bake in preheated oven for 30-35 minutes, or until golden brown and biscuits are cooked through.
- Let cool for 10 minutes before inverting onto a serving plate.
Nutritional Information:
One serving (1/8 of the cake) contains approximately:
- Calories: 450
- Fat: 20 grams
- Carbohydrates: 65 grams
- Protein: 5 grams
Dish Characteristics:
- Moist and fluffy monkey bread with a flavorful pineapple and cherry topping
- Sweet and tangy with a hint of spice
- Perfect for breakfast, brunch, or dessert
- Serves 8 people
User Comments:
- "This monkey bread is absolutely delicious! The pineapple and cherries add a perfect touch of sweetness and tartness."
- "It's so easy to make and always a crowd-pleaser. I love that it can feed a large group."
- "The cinnamon and nutmeg give it a warm and inviting flavor that makes it perfect for fall and winter mornings."
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- Be sure to let the monkey bread cool for 10 minutes before inverting it onto a serving plate to prevent it from sticking.
