3 tablespoons butter
1/2 cup firmly packed brown sugar
1 20 ounce can of chunk pineapple (drained, reserving 1 tablespoon liquid)
1 tube of Pillsbury Biscuits
1 tablespoon sugar
Heat oven to 375°F.
Place butter in a 9-inch round cake pan (I do this on the stovetop but you can do it in your oven), melt the butter, than add the brown sugar, mix together on low heat until it combines and becomes a caramel like consistency.
Place your pineapple chunks around on top of the caramel, covering the entire bottom of the cake pan.
Place the biscuits on top of the pineapple, covering the entire pan, you may need to cut some of the biscuits to fit.
Brush tops of biscuits with reserved pineapple juice. Sprinkle with sugar.
Bake at 375°F. for 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center.
Remove from oven and invert onto a plate, let it sit and cool that way, then remove the cake pan.
Serve with whipped cream or ice cream