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Ingredients
2 Cans Pillsbury country biscuits
1/4 Cup granulated sugar
3/4 Cup butter
2/3 Cup brown sugar
1 Cup maraschino cherries
4 Cups fresh pineapple, chopped
Instructions
Unroll biscuits and cut into sixths.
Pour 1/4 cup granulated sugar into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
Melt butter and brown sugar over low heat. Pour into a greased 12-cup bundt pan.
Add chopped pineapple and cherries, spreading evenly over melted butter & brown sugar mixture.
Top with sugar-coated biscuit dough.
Bake at 350�F for 40 to 50 minutes or until golden brown.
Remove bread from oven and cool 5 to 10 minutes before inverting onto a serving plate.