Pineapple Monkey Bread 1 can (1 lb. 4-oz.) Dole Crushed Pineapple 1/4 cup butter 1/2 cup brown sugar, firmly packed 1/2 cup cherry preserves 1/2 teaspoon cinnamon 3 cans refrigerated Butterflake biscuit dough, divided use
Drain pineapple well. Melt butter in a small pan, stir in brown sugar, cherry preserves and cinnamonuntil blended. Add drained pineapple. Spoon half of mixture into bottom of a 9-cup Bundt pan. Arrange 1 1/2 tubes biscuits on edge on top of fruit mixture. Layer remaining fruit mixture over biscuits. Top with remaining biscuits. Bake at 375 degrees F for 35 minutes. Allow to cool in pan 5 minutes before inverting onto serving plate. Makes 8 to 10 servings -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
