Pineapple Monkey Bread
1 can (1 lb. 4-oz.) Dole Crushed Pineapple
1/4 cup butter
1/2 cup brown sugar, firmly packed
1/2 cup cherry preserves
1/2 teaspoon cinnamon
3 cans refrigerated Butterflake biscuit dough, divided use
Drain pineapple well.
Melt butter in a small pan, stir in brown sugar, cherry preserves and cinnamonuntil blended. Add drained pineapple. Spoon half of mixture into bottom of a 9-cup Bundt pan.
Arrange 1 1/2 tubes biscuits on edge on top of fruit mixture. Layer remaining fruit mixture over biscuits. Top with remaining biscuits.
Bake at 375 degrees F for 35 minutes. Allow to cool in pan 5 minutes before inverting onto serving plate.
Makes 8 to 10 servings