Pam’s Pineapple Upside Down Biscuits: A Sweet Spin on Summer Baking

Caramelized fruit and flaky rounds create a vibrant twist on a classic dessert.

By Medha deb

Created on Sep 16, 2025

Caramelized fruit and flaky rounds create a vibrant twist on a classic dessert.

Summer brings together family, friends, and food — and nothing says summer gathering quite like a bright, fruity dessert. Pam’s Pineapple Upside Down Biscuits are the epitome of this season’s warmth: quick, rustic, and oozing with caramelized pineapple flavor. Drawing inspiration from traditional pineapple upside-down cake, this recipe swaps sponge for rich, buttery biscuits, capturing all the magic of the classic in an easy, shareable format. Bursting with color and sweet nostalgia, these biscuits are destined to be a highlight at any brunch, barbecue, or laid-back weekend gathering.

Inspiration: A Cooking Weekend in June

Every cook finds inspiration in moments shared—whether with family or during quiet mornings filled with creativity. The story behind Pam’s Pineapple Upside Down Biscuits comes from just such a weekend. Picture the kitchen bathed in golden sunlight, with aromas of brown sugar and fresh fruit mingling in the air. It’s the kind of recipe that calls for spontaneous baking—blending classic comfort with summer’s playful side. For the home baker, these biscuits offer an easy gateway to afternoon treats, elevating everyday ingredients into a memorable showstopper.

About the Recipe

At its core, this dessert is a playful mashup, turning the standbys of pineapple upside-down cake—caramelized fruit, brown sugar, and a buttery base—into neat rounds of tender biscuit. The texture is a delightful contrast: crisp golden tops, gooey fruit licking the edges, and moist, melt-in-your-mouth centers. Whether you’re a baking novice or a kitchen pro, this recipe is designed for accessibility and fun—no special equipment or fancy techniques required.

Prep time: 15 minutes
Cook time: 20 minutes
Difficulty: Easy
Yield: 10 biscuits (serves 8-10)

Ingredients

For this recipe, the pantry and fridge come together in harmony. You’ll need:

3/4 cup brown sugar (packed)
3 tablespoons unsalted butter
1 1/2 cups chopped pineapple (fresh or drained canned works, but fresh adds bright notes)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
6 tablespoons very cold unsalted butter (frozen butter is preferred for flakiness—it’ll be grated; see tips below)
3/4 cup buttermilk (see substitutions if buttermilk is unavailable)
To serve: Vanilla ice cream, or freshly whipped cream
Optional: Maraschino cherries for garnish

Step-By-Step Instructions

1. Prepare the Pan and Pineapple Base

Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat until the mixture melts into a thick, glossy sauce, about 2 minutes.
Pour this mixture into a 9-inch round cake pan, tilting the pan around so the bottom is fully coated.
Spread the chopped pineapple evenly over the caramelized base.

2. Make the Biscuit Dough

In a medium mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Using a box grater, coarsely grate the frozen butter directly into the flour mixture.
Quickly toss the grated butter with your fingertips until it’s evenly distributed and every piece is lightly coated with flour—work fast to keep the butter cold.
Pour in the buttermilk and stir just until the dough begins to come together. If it looks dry, drizzle a bit more buttermilk over the patches and mix lightly.

Tip: If you’re out of buttermilk, add 2 teaspoons of white vinegar or lemon juice to 3/4 cup of whole milk. Let stand for 5 minutes to sour—this is an effective substitute.

3. Shape and Assemble

Lightly flour your work surface and turn out the biscuit dough.
With your hands, gently press the dough into a rough slab about an inch thick.
Pinch or cut the dough into 10 rough rounds — they don’t need to be perfect.
Arrange the biscuits evenly over the pineapple in the prepared pan. Slightly flatten the rounds for uniform baking.

If you have extra dough, bake it on a separate tray as a bonus treat.

4. Bake

Place the pan on the middle rack in a preheated 450°F (232°C) oven.
Bake for 18–20 minutes, until the biscuits are golden brown and the pineapple is bubbling at the edges.

5. Invert and Serve

Rest the pan out of the oven for 2–3 minutes. Loosen the edge gently with a spatula if needed.
Place a large plate or cake stand on top of the pan, then, using oven mitts, invert the pan so the biscuits are now upside down with the pineapple on top.
Lift the pan to reveal the dramatic, caramelized fruit layer crowning each biscuit.
Serve immediately with dollops of whipped cream or vanilla ice cream.

Optional Garnish: Nestle a maraschino cherry in the center of each biscuit for a classic pineapple-cake look.

Tips, Tricks, and Troubleshooting

Grating Butter: Freezing and grating butter ensures it disperses evenly in the dough, making the biscuits flaky and tender.
Chopped vs. Crushed Pineapple: Chopped pineapple gives some bite, while crushed yields a more uniform layer. Use your preferred texture.
Don’t Overmix: Stir the biscuit dough until just combined; overworking makes biscuits dense.
Serve Hot: Eat these biscuits warm for the best contrast between crisp biscuit and syrupy pineapple.
Add Nuts: Sprinkle chopped pecans or walnuts over the pineapple for extra crunch and flavor.

Why You’ll Love This Recipe

Fast and Easy: Everything comes together in about 35 minutes start to finish, making it ideal for last-minute entertaining or satisfying a sweet tooth.
Minimal Ingredients: Pantry-friendly—with fresh or canned pineapple and a handful of fridge staples.
Iconic Flavors: Evokes the nostalgia of upside-down cakes with the added comfort of homemade biscuits.
Shareable and Fun: The format lets guests grab individual biscuits—no messy slicing required.
Flexible: Great for brunch, dessert, or even as a whimsical summer breakfast.

Variations and Substitutions

Apple Upside Down Biscuits: Substitute chopped, peeled apples for pineapple for a fall twist.
Spiced Biscuits: Add 1/2 teaspoon cinnamon or a pinch of ground ginger to the flour mixture for warmth and depth.
Different Fruit: Experiment with other fruits—mango, peaches, or pears all work well.
Gluten-Free: Use a cup-for-cup gluten-free flour blend for biscuit dough.

Weekend Cooking: The Power of Simple Pleasures

This recipe isn’t just about flavor—it’s about transforming simple ingredients into memories. The act of grating cold butter, stirring syrupy pineapple, and flipping a warm pan of biscuits can feel meditative. It’s perfect for those weekends when you want something delightful and low-stress. Serve these at your next summer gathering, and you’ll see smiles light up as guests discover each caramel-glazed biscuit. You might even inspire a few to ask for the recipe or take home leftovers—though don’t count on many being left behind!

Storing and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm biscuits in a 300°F oven for 10 minutes or briefly in the microwave.
Freeze: Freeze cooled biscuits up to 1 month. Thaw overnight and reheat before serving.

Serving Suggestions

Pineapple Upside Down Biscuits shine with a scoop of vanilla ice cream, a cloud of lightly sweetened whipped cream, or a sprinkle of toasted coconut. For brunch, pair with fresh berries and strong coffee; for dessert, add a drizzle of caramel or a splash of dark rum for the adults.

Nutritional Information (Approximate, Per Biscuit)

Nutrient	Amount
Calories	220
Total Fat	8g
Saturated Fat	5g
Carbohydrates	34g
Sugar	17g
Protein	3g
Fiber	1g
Sodium	240mg

Values are estimates and may vary based on exact ingredients and portion size.

Frequently Asked Questions (FAQs)

Q: Can I make these ahead?

A: The biscuits are best baked and served fresh, but you can prepare the pineapple base and biscuit dough separately a few hours ahead. Assemble just before baking.

Q: Can I use canned pineapple instead of fresh?

A: Absolutely. Drain canned pineapple well to avoid excess moisture. Both chopped and crushed work; chopped gives bolder fruit pieces.

Q: How do I keep the biscuits flaky?

A: Use very cold, grated butter and handle the dough as little as possible. Rapid assembly and baking preserves their flakiness.

Q: What if I don’t have buttermilk?

A: Mix 3/4 cup milk with 2 teaspoons vinegar or lemon juice as a substitute. Let it sit 5 minutes to thicken before using.

Q: Are maraschino cherries necessary?

A: Not at all! They are for classic visual appeal. Feel free to skip them or substitute with berries for color.

Final Thoughts: Sweet Simplicity for Every Occasion

If you love desserts that deliver big flavor, nostalgia, and ease, give Pam’s Pineapple Upside Down Biscuits a try. It’s proof that comfort food doesn’t have to be complicated, and sometimes, the best memories are made from the simplest recipes. From the first whiff of caramelizing sugar to the last bite of warm, syrupy biscuit, this is a treat that welcomes everyone to the table—no special occasion required.

More Pineapple Dessert Inspiration

Pineapple Upside Down Cake Muffins: All the flavors in portable muffin form.
Grilled Pineapple Slices: Brush pineapple rings with cinnamon sugar and grill for a quick summer treat.
Frozen Pineapple Whip: Blend frozen pineapple, coconut milk, and a touch of honey for a cool snack.
Pineapple and Rum Bread Pudding: Perfect for boozy brunches or decadent desserts.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb