Pineapple Coffee Bread

Serves: 8
Total Calories: 75


3 tablespoons butter or margarine
1/3 cup cherry preserves
1/4 cup brown sugar
1/4 teaspoon cinnamon ground
1 (8-ounce) can crushed pineapple drained
2 (8-ounce) cans refrigerated butterflake rolls


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.

Nutritional Facts:

Serves: 8
Total Calories: 75
Calories from Fat: 38

This Pineapple Coffee Bread recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.

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