1 (20oz.) can crushed pineapple
1/2 cup firmly packed brown sugar
1/4 cup butter
? cup cherry preserves
? tsp. almond extract
? tsp. cinnamon
3 cans refrigerated butter flake biscuits
Drain pineapple well. In saucepan, melt butter; stir in brown sugar, cherry preserves, almond extract, and cinnamon until blended. Add drained pineapple.
Spoon half of mixture into greased Bundt Festival Pan. Arrange 1-1/2 tubes biscuits on edge on tip of fruit mixture. Layer remaining fruit mixture over
biscuits. Top with remaining biscuits. Bake at 375 degree for 35 minutes or until cake tests done. Cool in pan 5 minutes; turn out on wire rack or serving
plate to complete cooling.