Pineapple upside-down cake is one of my favorites, and in keeping with the Hawaiian and pineapple theme of the week, I thought a fun Hawaiian themed take on monkey bread would be perfect! This week treat is relatively easy to make and tastes just like the cake. One of the best parts, is that with it being monkey bread, you automatically have an excuse to eat it for breakfast or brunch!
I love monkey bread because it’s the perfect family-friendly sharable dish. And even if it may be a little messy, it’s great for little fingers and mouths to grab and eat!
To make this monkey bread just a little better-for-you, I decided to swap some of the sugar for natural sweetener and sweetener blends. I also chose to go with fresh pineapple instead of canned or packed in any syrups. That’s really all there is to it since this Pineapple Upside-Down Monkey Bread is made with such few ingredients!
If you wanted to take it a step further, you could add some coconut flakes to the monkey bread as well, but honestly coconut isn’t my most favorite and I for sure don’t put it in my upside-down cake.
TheSkinnyFork.com A tasty Hawaiian inspired monkey bread that has all the delicious flavors of a pineapple upside-down cake! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 16 • Serving Size: 1/16th • Calories: 223 • Fat: 8 g • Saturated Fat: 4 g • Carb: 38 g • Fiber: 2 g • Protein: 5 g • Sugar: 4 g • Sodium: 349 mg
• 2 (16 Oz.) Cans Refigerated Biscuit Dough
• 2 Tbsp. Natural Sweetener
• 1/2 C. Butter
• 1/3 C. Brown Sugar/Sweetener Blend
• 6 Maraschino Cherries
• 3 C. Fresh Pineapple Chunks
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
Cut the biscuits into 6-8 pieces and toss together with the 2 Tbsp. natural sweetener to coat evenly; set aside as well.
Place the 1/2 C. butter and 1/3 C. brown sugar blend into a small sauce pan and cook over a medium-heat whisking constantly until the sugar has dissolved.
Once done, remove from the heat and pour into the bottom of the prepared bundt pan.
Place the 6 cherries into the caramel mixture.
Top with about 1/2 of the pineapple chunks.
Layer with about 1/2 of the sugar coated biscuit dough, the rest of the pineapple, and the remaining biscuit dough.
Place in the oven to bake for 45-50 minutes or until the edges are browning and the dough is cooked through.
Remove from the heat and allow to cool for about 15 minutes before inverting onto a serving plate.
Enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • Kosher