Cinnamon-Cherry Coffeecake

Quick and easy upside down cherry coffeecake made with refrigerated biscuits and cherry pie filling..

Recipe Ingredients:

1 (21-ounce) can cherry fruit filling
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 (10-count) cans refrigerated biscuits
1 cup butter or margarine, melted

Cooking Directions:

1. Spoon fruit filling into a lightly greased 10-cup tube pan; set aside.
2. Combine brown sugar and cinnamon.
3. Separate biscuits. Press each biscuit flat, dip in butter, and dredge in brown sugar mixture. Arrange in layers, flat sides down, over fruit filling.
4. Bake in a preheated oven at 375°F (190°C) for 30 to 35 minutes. Let stand 10 minutes; invert onto a serving plate.

Makes 12 servings.