Quick and easy upside down cherry coffeecake made with refrigerated biscuits and cherry pie filling..
1 (21-ounce) can cherry fruit filling
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 (10-count) cans refrigerated biscuits
1 cup butter or margarine, melted
- Spoon fruit filling into a lightly greased 10-cup tube pan; set aside.
- Combine brown sugar and cinnamon.
- Separate biscuits. Press each biscuit flat, dip in butter, and dredge in brown sugar mixture. Arrange in layers, flat sides down, over fruit filling.
- Bake in a preheated oven at 375°F (190°C) for 30 to 35 minutes. Let stand 10 minutes; invert onto a serving plate.
Makes 12 servings.