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Cook'n with Betty Crocker 
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Pineapple Coffee Bread |
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Serves: 8 Print this Recipe3 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. Pineapple Coffee Bread comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Biscuits Coffee Cake Corinthian Currant Bread Golden Orange-Raisin Loaf Muffins Pancakes Quick Cinnamon Coffee Cake Five Dozen Refrigerator Raisin Bran Muffins Graham Bread Pineapple Coffee Bread Quick Breakfast Roll Townhouse Date Bread Water Rolls Freezer French Toast |
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