Pineapple Upside Down Eyeball Bread

Prep: 20 Minutes
Cook: 10 Minutes
Serves: 12

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 oven to 350 degrees F. Spray a 24-muffin pan with cooking spray.
Step 2
Pat pineapple and cherries dry between several layers of paper towels. Arrange evenly on the bottom of each muffin cup with a cherry in the middle of each ring.
Step 3
Melt butter and brown sugar in a pan, pour over the pineapple and cherries.
Step 4
Cut King’s Hawaiian Rolls in half lengthwise and place one half on top of the brown sugar mixture.
Step 5
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 6
Let 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 7
DECORATION: You’ll need 1 bag of candy-coated chocolates, 1 black food pen, 1 red food pen and 1 bag of marshmallows.
Using a black food pen, draw dots in the middle of candy-coated chocolates to make eyeballs.
Cut full-size marshmallows in half. Separate the center of the smooth half, creating a sticky spot to place the candy-coated chocolates.
Place the marshmallows on top of the pineapple, covering the cherry. Place a candy-coated chocolate in the center of each marshmallow.
Using a red food decorator pen, draw red lines (blood veins) throughout the marshmallow.