Little Pineapple Upside-Down Cakes PRINT
- YIELD: 2 servings
|1||tablespoon butter or margarine, melted|
|1||tablespoon light corn syrup|
|2||tablespoons light brown sugar|
|2||slices pineapple, well drained (from 8-oz can)|
|2||maraschino cherries, well drained|
|2||Pillsbury Grands! Frozen Buttermilk Biscuits (from 25-oz bag)|
|whipped topping, if desired|
Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray.
In small bowl, mix butter, corn syrup and brown sugar; divide evenly between custard cups. Place 1 pineapple slice and 1 cherry into each custard cup; top each with 1 biscuit. Place custard cups on cookie sheet. Bake 25 to 30 minutes or until deep golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm, topped with whipped topping, if desired.
Tip: Be sure to remove the cakes from the custard cups just a minute after baking so that the cakes don’t stick—and so you don’t miss a bit of the caramely topping!