Serves: 8
Total Calories: 75
Heat oven to 375° F. In small saucepan, melt butter or margarine stir in cherry preserves, brown sugar, and cinnamon until blended. Add drained pineapple. Spoon one half of the mixture into bottom of greased 10-inch Bundt® pan. Evenly space rolls (on edge) over fruit. Spoon remaining fruit around rolls. Bake 25 to 30 minutes. Allow to cool in pan 5 minutes turn out onto serving plate.
This Pineapple Coffee Bread recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.
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