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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!
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Pineapple Upside Down Monkey Bread
Ingredients
- 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)
- ½ cup brown sugar
- ¼ cup granulated sugar
- Pineapple slices
- Maraschino cherries
Instructions
- 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.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
With Father’s Day coming up, I asked my dad what his favorite dessert was. He quickly answered “pineapple upside down cake”. Well, Dad, I hope you like this Pineapple Upside Down Monkey Bread as much as you like pineapple upside down cake! I would make this monkey bread for you on Father’s Day, but since we live hundreds of miles apart, I’ll give you the next best thing – the recipe to make it yourself, haha :)
This looks way to easy! This is such a great idea Beth, a great way to change up monkey bread!
I bet your Dad will be thrilled! This cake is gorgeous and I love the simple ingredients.
I remember seeing a preview of this on Instagram and am so glad that you decided to share the recipe! The combination of monkey bread and pineapple upside down cake is amazing!
Anything that combines pineapple upside down cake with monkey bread is a winner in my book! Pinned. :)
You are so creative Beth! I love pineapple upside down cake but I loveee this monkey bread even more! Pinned!
Another good one!
Thanks Mom :)
This is such a fun way to do monkey bread!!!! It looks gorgeous too!
Thanks Jocelyn!