1 (20 oz.) can crushed pineapple
1/4 c. butter
1/2 c. packed brown sugar
1/2 c. cherry preserves
1/2 tsp. almond extract
1/2 tsp. cinnamon
3 cans flaked biscuits (total of 30)

Drain pineapple. 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, large bundt pan. Arrange 1 1/2 cans of biscuits on edge on top of fruit mixture. Layer remaining fruit mixture over biscuits. Top with remaining biscuits. Bake at 375 degrees for 35 minutes or until tests done. Cool in pan 5 minutes. Turn out on plate to finish cooling.