Tropical Upside-down Biscuit Bake

Tropical Upside-down Biscuit Bake Recipe - A Delicious Dessert from USA

Region / culture: USA | Servings: 8

Introduction

Tropical Upside-down Biscuit Bake is a delicious and tropical twist on the classic pineapple upside-down cake. This recipe combines the sweetness of pineapple, the crunch of macadamia nuts, and the tropical flavor of coconut with flaky biscuits for a delightful dessert or breakfast treat.

History

The concept of upside-down cakes dates back to the Middle Ages, where fruit and sugar were placed at the bottom of a pan before the cake batter was poured on top. The pineapple upside-down cake became popular in the early 20th century when canned pineapple became widely available. This recipe puts a tropical spin on the classic dessert by using biscuits instead of cake.

Ingredients

0.25 cup butter or margarine
0.5 cup packed brown sugar
8 pineapple slices in juice, drained and 2 tbsp juice reserved
4 maraschino cherries, cut in half, if desired
0.33 cup flaked coconut
0.33 cup finely chopped macadamia nuts
1 can (16.3 oz (462 g)) Pillsbury Grands homestyle refrigerated shortcake or homestyle refrigerated buttermilk biscuits
1 tbsp granulated sugar

How to prepare

Preheat the oven to 350°F (177°C).
In an ungreased 13x9 inch (3 qt or 2.84 liter) glass baking dish, melt the butter in the oven.
Tilt the pan to coat the inside with butter.
Sprinkle the brown sugar over the butter.
Arrange the pineapple slices in the dish.
Fill the centers of the pineapple with cherries and the spaces between with coconut and nuts.
Bake for 7 to 9 minutes or until the pineapple is hot.
Separate the dough into 8 biscuits.
Top each pineapple slice with 1 biscuit.
Brush the tops of the biscuits with the reserved pineapple juice.
Sprinkle with granulated sugar.
Bake for 25 to 30 minutes or until the biscuits are deep golden brown and no longer doughy in the center.
Immediately place a heatproof serving platter upside down over the baking dish; turn the platter and dish over.
Remove the baking dish.
Spread any topping remaining in the dish over the biscuits.
Cool for 15 minutes before serving.

Variations

Try using different fruits such as peaches, mangoes, or apricots in place of the pineapple.
Experiment with different nuts such as almonds, pecans, or walnuts for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the brown sugar for a warm and spicy kick.

Cooking Tips & Tricks

Make sure to tilt the baking dish to evenly coat it with butter before adding the brown sugar and pineapple slices.

- Use fresh pineapple for the best flavor, but canned pineapple slices can also be used in a pinch.

- Be sure to brush the biscuits with reserved pineapple juice for added flavor and moisture.

- Allow the dish to cool for 15 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve this Tropical Upside-down Biscuit Bake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

The key cooking technique for this recipe is baking the biscuits on top of the pineapple slices and brown sugar to create a caramelized topping.

Ingredient Substitutions

If you don't have macadamia nuts, you can use almonds, pecans, or walnuts instead.

- If you don't have Pillsbury Grands biscuits, you can use any type of refrigerated biscuit dough.

Make Ahead Tips

This dish is best served fresh out of the oven, but you can prepare the pineapple topping ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Serve this Tropical Upside-down Biscuit Bake on a large platter with the pineapple slices facing up for a stunning presentation.

Pairing Recommendations

This dessert pairs well with a cup of coffee or a tropical fruit smoothie for a refreshing treat.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Tropical Upside-down Biscuit Bake contains approximately 280 calories.

Carbohydrates

Each serving of Tropical Upside-down Biscuit Bake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Tropical Upside-down Biscuit Bake contains approximately 12 grams of fat.

Proteins

Each serving of Tropical Upside-down Biscuit Bake contains approximately 2 grams of protein.

Vitamins and minerals

This recipe is a good source of vitamin C from the pineapple and cherries, as well as manganese and copper from the macadamia nuts.

Alergens

This recipe contains nuts (macadamia nuts) and dairy (butter) and may not be suitable for those with allergies to these ingredients.

Summary

Tropical Upside-down Biscuit Bake is a sweet and indulgent treat that is relatively high in carbohydrates and fats. It is best enjoyed in moderation as a special dessert or breakfast dish.

Summary

Tropical Upside-down Biscuit Bake is a delightful and tropical twist on the classic pineapple upside-down cake. With a buttery biscuit topping and a sweet pineapple and nut filling, this dish is sure to be a hit at your next gathering. Enjoy it warm with a scoop of ice cream or a dollop of whipped cream for a truly indulgent treat.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Tropical Upside-down Biscuit Bake. It was a warm summer day, and I was visiting a friend of mine who lived in a small coastal town. We had just finished a delicious seafood dinner, and as we sat on her porch overlooking the ocean, she mentioned that she had a new dessert recipe she wanted to try out.

She called it Tropical Upside-down Biscuit Bake, and she described it as a sweet and fruity twist on the classic pineapple upside-down cake. Intrigued, I asked her to show me how to make it. She led me into her kitchen, where she pulled out all the ingredients we would need: canned pineapple slices, maraschino cherries, brown sugar, butter, biscuit dough, and a touch of cinnamon.

As we worked together to assemble the dessert, my friend shared with me the story of how she had come across the recipe. She explained that she had stumbled upon it in an old cookbook that had belonged to her grandmother. The recipe had been passed down through the generations, and she had decided to give it a try.

I watched intently as she carefully arranged the pineapple slices and cherries in the bottom of a baking dish, sprinkled them with brown sugar and cinnamon, and then topped it all off with pieces of biscuit dough. The aroma that filled the kitchen as it baked was absolutely heavenly, and I couldn't wait to taste the finished product.

When the timer dinged and she pulled the dish out of the oven, I was practically drooling with anticipation. We let it cool for a few minutes before flipping it over onto a plate, revealing the golden brown biscuits and caramelized fruit on top. The first bite was pure bliss - the buttery biscuits paired perfectly with the sweet and tangy pineapple, and the cherries added a burst of color and flavor.

From that moment on, I knew that I had to add Tropical Upside-down Biscuit Bake to my repertoire of recipes. I asked my friend for a copy of the recipe, and she happily wrote it down for me. I made it for my family the following week, and they were absolutely delighted with the new dessert.

Since then, I have made Tropical Upside-down Biscuit Bake countless times, tweaking the recipe here and there to suit my own tastes. Sometimes I add a sprinkle of coconut flakes on top, or a drizzle of rum sauce for an extra kick. No matter how I choose to make it, this dessert always brings back fond memories of that summer day by the sea.

I like to imagine that the recipe for Tropical Upside-down Biscuit Bake has been passed down through generations, just like my friend's grandmother passed it down to her. It's a reminder of the power of food to connect us to our past and bring us joy in the present.

As I sit here now, writing this story and reminiscing about that fateful day, I can't help but feel grateful for the serendipitous discovery of this delicious dessert. It has become a staple in my kitchen, loved by all who try it. And every time I make it, I think of my dear friend and the special bond we share over our shared love of cooking and baking.

So if you ever find yourself craving a taste of the tropics, I urge you to give this recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it down to someone you care about, just as I have. Cooking is about more than just following a recipe - it's about creating memories and connections that last a lifetime.