Best Paula Deens Pineapple Upside Down Biscuits Lighter Version Recipes

Pineapple Upside Down Biscuits image

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) image

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.

Pineapple Upside-Down Biscuits image

Yield yields 10 biscuits

Number Of Ingredients 5

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

Steps:

Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. 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. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon 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.

Pineapple Upside-Down Biscuits image

Yield 10 biscuits

Number Of Ingredients 5

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

Steps:

Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. 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. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon 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.