Pineapple Upside Down Monkey Bread
I created this recipe in partnership with the One2One Network on behalf of Fleischmann’s® Simply Homemade®. I am partnering with them as a Become a Better Baker Blog Ambassador. As always, all opinions are my own, and thank you for supporting the organizations that make it possible for me to continue to provide quality content to you!
It’s Pineapple Week! This week, we’ll be sharing three recipes all loaded with pineapple flavor. First up – a creative twist on classic pineapple upside down cake, turned into monkey bread!
This is the first time we’ve mentioned the words “monkey and bread” in the same sentence on the blog. While it’s not a new term to me, this is my first time making monkey bread. Ever. I know. I guess I have been baking too many cupcakes. But it’s time for the bundt pan to take center stage!
If you’re not familiar with monkey bread, it’s a sweet bread that is usually baked in a bundt pan. You shape dough into balls, roll them in sugar, put them in the bundt pan and top the whole thing off with some delicious glaze. Once it’s baked and the bread is no longer doughy, invert the bundt pan onto a plate. It’s best when served warm, and it’s easy to enjoy because you simply pull off a piece.
The base recipe starts with Fleischmann’s® Simply Homemade® Country White No Knead Bread Mix. It’s easy to use and will help you get this monkey bread in your oven in no time!
- 1 package Fleischmann's® Simply Homemade® Country White No Knead Bread Mix
- 1 cup very warm tap water
- 1 stick butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- Pineapple slices
- Maraschino cherries
- Grease a bundt pan with non-stick cooking spray or butter. Set aside.
- In a small saucepan over low heat, combine the butter and brown sugar. Stir occasionally until the butter is melted and the brown sugar is incorporated.
- Pour most of this mixture into the bottom of the bundt pan, save a portion of the mixture for later.
- Add pineapple slices to the bottom of the bundt pan. Place a maraschino cherry in the middle of each pineapple slice.
- Combine the bread mix and yeast in a large bowl and stir together. Add 1 cup very warm tap water and stir with a spoon until a ball forms. Note: Yeast thrives in warm water, not hot, so avoid the microwave and simply use tap water.
- In the same bowl, use your hands to flatten the dough, then fold in half. If the dough is too sticky, add a sprinkle of flour. Continue to flatten and fold the dough in half a few times. Begin to take a small portion of dough, roll it into a ball in your hands then roll it in the bowl of granulated sugar. Place the dough balls in the bundt pan.
- Pour the remaining butter/brown sugar mixture on top of the dough.
- Cover the bundt pan and let it rise in a warm draft-free place for 25 minutes, or until almost doubled in size.
- Preheat the oven to 350º F.
- Bake the monkey bread for 28-32 minutes or until a tooth pick inserted in the dough comes out clean.
- Let the monkey bread sit for 10-15 minutes in the bundt pan before inverting the pan onto a large plate.
- Serve warm.
Adapted from this Fleischmann’s® Simply Homemade® recipe