Pineapple Monkey Bread - cooking recipe

Ingredients

1 (20 oz) can crushed pineapple, well drained
1/2 cup firmly packed brown sugar
1/4 cup butter
1/2 cup cherry preserves
1 tsp almond extract
1/2 tsp cinnamon
3 cans refrigerated butter flake biscuits

Preparation

In saucepan, melt butter.
Stir in brown sugar, preserves, almond and cinnamon until well blended.
Remove from heat and add pineapple.
Spoon half of mixture into greased Bundt pan.
Arrange half of biscuits, standing on edge in pan.
Cover with remaining fruit mixture, and then remaining biscuits.
Bake at 350\u00b0 for 35 minutes or until cake tests done.
Cool in pan for 5 minutes. Invert onto wire rack or serving platter to cool completely.