My family loves it when I cook Pineapple Upside Down Bundt Cake. So, we decided to make this Pineapple Monkey Bread recipe! The combination of coconut, cherries, and homestyle biscuits cannot be beaten.
Truth be told, this is a much easier version of the traditional bundt cake option and I always love to lean towards EASY. Monkey bread is also a lot of fun to assemble. Get the kids involved because this is one kitchen task that the entire family can participate in.
And boy, do we love monkey bread! We’ve featured Christmas Monkey Bread, Chocolate Chip Monkey Bread (oh Lord help me), and then your traditional base Monkey Bread recipe.
Pineapple Upside Down Monkey Bread Recipe
Don’t like coconut? No problem! Skip that step! Want more cherries – go for it. Of course, this dessert idea can be customized to your liking.
Pull apart monkey bread makes this dessert a crowd-pleaser. Invite your friends over, gather around the kitchen island, and get ready to get your hands dirty.
Ingredients
makes 1 9 inch bundt pan
- 2-16oz can Homestyle Biscuits
- 1/2 C sweetened shredded coconut
- 2 Tbsp sugar
- 1/2 C unsalted sweet cream butter
- 2/3 C light brown sugar
- 1 C maraschino cherries cut in half
- 3 C pineapple chunks, juice drained
How To Make Pineapple Monkey Bread
Preheat oven to 350 degrees and spray a bundt pan with baking spray. Then set your bundt pan aside. Cut each biscuit round into quarters. I use Homestyle Pillsbury Biscuits, but you can use whatever type you’d like. Each biscuit should be cut into 4 pieces.
Place your biscuits pieces into a large bowl and then mix the contents with sugar and coconut. Cover evenly and set aside. Have I mentioned yet that this is the absolute best way to end a meal? Oh my word!
Melt butter and brown sugar in a small pot until combined, mixing gradually. Pour into greased bundt pan.
Next up, you will want to place your cherries into your caramel mixture. Then add your pineapple chunks on top of the cherries.
Finally, place your dough mixture on top of the pineapples. Bake for 45-50 minutes or until dough is completely cooked in the middle. Every oven is different – so be sure to check often.
Place a large plate or cake stand on top of the bundt pan and flip over. This is how you get the upside down part of the monkey bread recipe.
And there you have it!! Pineapple Upside Down Monkey Bread!! What do you think? Easy enough, right? If you are looking for an awesome new monkey bread recipe, then this is the one for you!!
Looking for more ideas? Try this homemade rice pudding recipe.
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Pineapple Upside Down Bundt Cake
My family loves Pineapple Upside Down Bundt Cake, so we decided to try Pineapple Upside Down Monkey Bread! There is just something about pineapples and coconut, right? Oh so good!
Ingredients
- 2-16oz can Homestyle Biscuits
- 1/2 C sweetened shredded coconut
- 2 Tbsp sugar
- 1/2 C unsalted sweet cream butter
- 2/3 C light brown sugar
- 1 C maraschino cherries cut in half
- 3 C pineapple chunks, juice drained
Instructions
Preheat oven to 350 degrees and spray a bundt pan with pam baking spray, set aside
Cut each biscuit round into quarters, 4 pieces.
Place into large bowl and mix with sugar and coconut. Set aside.
Melt butter and brown sugar in a small pot until combined, mixing gradually.
Pour into greased bundt pan.
Place cherries into caramel mixture, then pineapple chunks on top of cherries.
Finally, place dough mixture on top of pineapple.
Bake for 45-50 minutes or until dough is completely cooked in the middle.
Place large plate or cake stand on top of bundt pan and flip over.
Notes
makes 1 9 inch bundt pan
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 525mgCarbohydrates: 65gFiber: 2gSugar: 31gProtein: 6g