Tropical Upside-down Biscuit Bake

== Description ==
Contributed by Lindas Busy Kitchen Desserts Y-Group
== Ingredients ==
* ¼ cup butter or margarine
* ½ cup packed brown sugar
* 8 pineapple slices in juice, drained and 2 tablespoons juice reserved
* 4 maraschino cherries, cut in half, if desired
* ⅓ cup flaked coconut
* ⅓ cup finely chopped macadamia nuts
* 1 can (16.3 oz) Pillsbury Grands homestyle refrigerated shortcake or homestyle refrigerated buttermilk biscuits
* 1 tablespoon granulated sugar
== Directions ==
# Heat oven to 350°F.
# In ungreased 13x9-inch (3-quart) glass baking dish, melt butter in oven.
# Tilt pan to coat inside with butter.
# Sprinkle brown sugar over butter.
# Arrange pineapple slices in dish.
# Fill centers of pineapple with cherries and spaces between with coconut and nuts.
# Bake 7 to 9 minutes or until pineapple is hot.
# Separate dough into 8 biscuits.
# Top each pineapple slice with 1 biscuit.
# Brush tops of biscuits with reserved pineapple juice.
# Sprinkle with granulated sugar.
# Bake 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center.
# Immediately place heatproof serving platter upside down over baking dish; turn platter and dish over.
# Remove baking dish.
# Spread any topping remaining in dish over biscuits.
# Cool 15 minutes before serving. 
Category:Lindas Busy Kitchen Desserts
Category:Brown sugar Recipes
Category:Pineapple Recipes
Category:Maraschino cherry Recipes
Category:Coconut Recipes
Category:Macadamia nut Recipes
Category:Ready-made dough Recipes