Upside Down Coffee Cake
- 8 1/2 ounces pineapple slices, well drained and halved reserve liquid
- 8 maraschino cherries
- 1/2 cup brown sugar, firmly packed
- 2 tablespoons reserved pineapple juice
- 1 can refrigerated biscuits
Heat oven to 375* F. Arrange pineapple slices and cherries in ungreased 8" round pan. In small saucepan, heat brown sugar and pineapple juice to boiling, stirring occasionally. Remove from heat. Separate dough into 10 biscuits; place over pineapple slices. Pour brown sugar mix over biscuits in pan. Bake at 375~ for 17-25 minutes or until golden brown. Cool 10 minutes in pan. Invert on serving platter. Serve warm or cool.