Pineapple (Upside Down) Eyeball Bread

Pineapple (Upside Down) Eyeball Bread

Prep: 20 Minutes Cook: 10 Minutes Serves: 12 Submitted by: Neens from Ono Yum


1 20 ounce can Sliced pineapple, drained
1/4 cup butter
3/4 cup Brown sugar, packed
1 8 ounce can Maraschino cherries
1 12-pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls


Step 1
Preheat the oven to 350 degrees F.

Step 2
Spray a 24-muffin pan with cooking spray.

Step 3
Pat the pineapple and cherries dry between several sheets of paper towel, and arrange evenly on the bottom of each muffin cup with a cherry in the middle of each ring.

Step 4
Melt the butter and brown sugar in a pan and pour over the pineapple and cherries.

Step 5
Cut individual KING’S HAWAIIAN Original Sweet Rolls in half lengthwise and place one half on top of the brown sugar mixture.

Step 6
Bake for 7–10 minutes or until golden brown. Keep an eye on the bread, and cover with foil if bread is toasting too quickly (ovens vary).

Step 7
Let the bread cool for 5 minutes. Run a knife along the edges of the pan, and then invert the bread onto a serving dish. Serve warm or at room temperature.

Step 8

Step 9
Using a black food pen, draw dots in the middle of M&M’s to make an eyeball.

Step 10
Cut full-sized marshmallows in half. Using your fingers, separate the center of the smooth half, creating a sticky spot to place the M&M.

Step 11
Place the marshmallows on top of the pineapple, covering the cherry. Place an M&M in the center of each marshmallow.

Step 12
Using a red food decorator pen, draw red lines (blood vessels) throughout the marshmallow, starting at the center and working your way to the side.