Tropical Upside-down Biscuit Bake

Description
Contributed by Lindas Busy Kitchen Desserts Y-Group

Ingredients

 * ¼ cup butter or margarine
 * ½ cup packed brown sugar
 * 8 pineapple slices in juice, drained and 2 tablespoons juice reserved
 * 4 maraschino cherries, cut in half, if desired
 * ⅓ cup flaked coconut
 * ⅓ cup finely chopped macadamia nuts
 * 1 can (16.3 oz) Pillsbury Grands homestyle refrigerated shortcake or homestyle refrigerated buttermilk biscuits
 * 1 tablespoon granulated sugar

Directions

 * 1) Heat oven to 350°F.
 * 2) In ungreased 13x9-inch (3-quart) glass baking dish, melt butter in oven.
 * 3) Tilt pan to coat inside with butter.
 * 4) Sprinkle brown sugar over butter.
 * 5) Arrange pineapple slices in dish.
 * 6) Fill centers of pineapple with cherries and spaces between with coconut and nuts.
 * 7) Bake 7 to 9 minutes or until pineapple is hot.
 * 8) Separate dough into 8 biscuits.
 * 9) Top each pineapple slice with 1 biscuit.
 * 10) Brush tops of biscuits with reserved pineapple juice.
 * 11) Sprinkle with granulated sugar.
 * 12) Bake 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center.
 * 13) Immediately place heatproof serving platter upside down over baking dish; turn platter and dish over.
 * 14) Remove baking dish.
 * 15) Spread any topping remaining in dish over biscuits.
 * 16) Cool 15 minutes before serving.