Pineapple Upside-Down Pull-Apart Bread

• 1/2 cup chopped PLANTERS Pecans, divided
• 1 can (20 oz.) DOLE Crushed Pineapple, in juice, drained
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted, divided
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1 lb. frozen bread dough, thawed

1. Heat oven to 350 degrees F.
2. Sprinkle 2 Tbsp.
3. nuts onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
4. Mix pineapple, sugar and 2 Tbsp.
5. butter; spoon into prepared pan.
6. Combine dry pudding mix, coconut and remaining nuts in large bowl.
7. Cut bread dough into 24 (1-1/2-inch) pieces.
8. Add to coconut mixture; toss to evenly coat.
9. Arrange over pineapple mixture in pan.
10. Sprinkle with any remaining coconut mixture; drizzle with remaining butter.
11. Cover with plastic wrap; let rise in warm place 1 hour or until doubled in volume.
12. Bake, uncovered, 25 to 30 min.
13. or until golden brown.
14. Cool in pan 10 min.
15. Loosen cake from sides of pan with knife.
16. Invert cake onto wire rack; gently remove pan.
17. Serve cake warm.

pecans, pineapple, brown sugar, unsalted butter, s angel, bread

Taken from www.kraftrecipes.com/recipes/pineapple-upside-down-pull-apart-bread-143307.aspx (may not work)