Pineapple shortcakes

8 - 9
PersonalPoints™ per serving
Total Time
31 min
12 min
14 min
These delicious shortcakes substitute diced pineapples for classic strawberries, and uses store-bought biscuit dough for added convenience. It also significantly cuts down on the prep time. Not only is the pineapple flavored with cinnamon and sugar, the biscuits are as well before they're baked, giving you a double-dose of sweet spice. The pineapple is cooked down until it absorbs the cinnamon-sugar and is tender, which can be done in just 5 minutes. Spoon the bottom halves of the biscuits with the pineapple filling, then the whipped topping, and that's all it takes to get these shortcakes on the table. Close the biscuits up and be sure to serve them while they're still warm.



2½ Tbsp

Ground cinnamon

¼ tsp

Ground cinnamon


Refrigerated biscuit dough

16 oz, 16.3-ounce tube refrigerated buttermilk biscuits

Fat free egg substitute

2 Tbsp


5 cup(s), (1/2-inch) diced fresh (about 1 pineapple)

Fat free whipped topping

1 cup(s), thawed if frozen


  1. Preheat oven to 350°F.
  2. Mix together 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon in cup.
  3. Place biscuits about 2 inches apart on ungreased large baking sheet. Brush tops with egg substitute and sprinkle evenly with cinnamon-sugar mixture. Bake until golden, 14–18 minutes.
  4. Meanwhile, to make filling, combine pineapple, remaining 2 tablespoons sugar, and 1/8 teaspoon cinnamon in large skillet; cook over high heat, stirring frequently, until pineapple is tender, about 5 minutes.
  5. Split biscuits; let cool slightly, about 3 minutes. Place bottoms of biscuits on 8 plates. Top each with about 1/3 cup of pineapple filling and 2 tablespoons of whipped topping. Cover with tops of biscuits and serve warm.
  6. Per serving: 1 filled shortcake