The Chew: Pineapple upside down monkey bread

RICHMOND, Va. (ABC) — Pineapple, coconut, and cherries make for a tasty easy dessert you won’t want to miss!


  • 2 cans refrigerated biscuit dough (16 ounces each)
  • 1/2 cup sweetened shredded coconut
  • 2 tablespoons sugar
  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 1 cup maraschino cherries (halved)
  • 3 cups fresh pineapple (diced)

Step-by-step directions

  • Preheat oven to 350°F. Prepare a Bundt pan by spraying with nonstick baking spray. Cut each biscuit into 6 pieces and place in a large mixing bowl. 
  • Sprinkle the biscuits with the shredded coconut and sugar and toss to coat. Set aside.

Click here to get the full recipe.

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