Pineapple Monkey Bread Recipe

• 1 (20 ounce.) can crushed pineapple
• 1/4 c. butter
• 1/2 c. packed brown sugar
• 1/2 c. cherry preserves
• 1/2 teaspoon almond extract
• 1/2 teaspoon cinnamon
• 3 cans flaked biscuits (total of 30)

1. Drain pineapple.
2. In saucepan heat butter; stir in brown sugar, cherry preserves, almond extract and cinnamon till blended.
3. Add in liquid removed pineapple.
4. Spoon half of mix into greased, large bundt pan.
5. Arrange 1 1/2 cans of biscuits on edge on top of fruit mix.
6. Layer remaining fruit mix over biscuits.
7. Top with remaining biscuits.
8. Bake at 375 degrees for 35 min or possibly till tests done.
9. Cold in pan 5 min.
10. Turn out on plate to finish cooling.

pineapple, butter, brown sugar, cherry preserves, almond, cinnamon, flaked biscuits

Taken from cookeatshare.com/recipes/pineapple-monkey-bread-45195 (may not work)