Pineapple monkey bread

published on 13 May, 2018 at 10:06
Ingredients:
170g Melted Butter
140g Brown Sugar
500g Fresh Pineapple chunks
250g Sour Cherries
680g Canned Biscuits
 
Instructions:
Mix together the melted butter and brown sugar then pour into the base of a 25cm Bundt tin.
Add the pineapple followed by the cherries.
Cut the canned biscuits into six wedges and mix in a large bag with the 50g of sugar.
Add these to the top of the pineapple cherry mix and spread evenly but do not push down.
Bake in the oven at 180°C or 350°F for 50 mintues.
Remove and allow to cool for 15 minutes before flipping out onto a plate.
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