Upside Down Pineapple Coffeecake

The Pillsbury dough boy has been a part of American households for a very long time. His sweet smile and giggle when a finger touches his stomach is one of my favorite commercials. Before I knew how to make bread by using a bread machine at home, I had been a truly loyal customer of Pillsbury. I think Pillsbury is a fastest way to have wonderful bread for breakfast or dinner. In its website, all the recipes for making cakes are interesting. Its cakes are not just easy, which is what I always like because nobody likes to spend all of his or her time in the kitchen, but they are delicious as well. I learned this recipe from Pillsbury, but instead of apples, which I did not have on hand, I substituted pineapple. This recipe can be served for breakfast or snacking during lunch breaks, and do not forget to have a cup of coffee with it.

Ingredients:

One recipe for cinnamon rolls was posted on 08/19/2011 or use store bought
1 ½ cups pineapple, chopped
1/3 cup brown sugar
3 tbs soft butter or coconut oil
1/2 cup raisins or cranberries
1 tbs vanilla

Directions:

Roll out dough into a long log. Cut dough into 16 small portions.
Use 1 tbs of soft butter to spread on the bottom and on all sides of a round baking dish.
Place half of the pineapple on the bottom of the baking dish.
In a bowl, combine brown sugar, vanilla, and the rest of the butter. Place dough into the bowl with the rest of the pineapple and the raisins or cranberries (can be both). Mix well. You can pour the whole thing into the baking dish, making sure it covers the bottom of the dish. I like to place the dough one by one, so it looks neat.
Cover and let dough rest for 40 minutes. Preheat oven to 350° and bake cake for 30 minutes. Let cake cool completely and invert cake onto the serving plate.
To make icing:
Combine 1 cup powdered sugar with 1/4 cup milk. Mix well. Pour this icing over the cake.