Little Pineapple Upside-Down Cakes for Two

By ladygator

Cute! Custard cups are the baking pans for individual cakes that start with convenient Pillsbury® frozen biscuits.


Prep Time: 10 Min

Total Time: 40 Min

Makes: 2 servings

Ingredients

• 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

Details

Servings 2

Preparation

Step 1

1. Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray.

2. 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.

3. 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..


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!

Nutritional Information
1 Serving (1 Serving)Calories 350 (Calories from Fat 130), Total Fat 15g (Saturated Fat 6g, Trans Fat 4g),
Cholesterol 15mg; Sodium 610mg; Total Carbohydrate 49g (Dietary Fiber 0g, Sugars 26g), Protein 4g;
Percent Daily Value*:Vitamin A 4.00%; Vitamin C 2.00%; Calcium 4.00%; Iron 8.00%; Exchanges:1 Starch; 0 Fruit; 2 Other Carbohydrate;
0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable;
0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat;
3 Fat; Carbohydrate Choices:3; *Percent Daily Values are based on a 2,000 calorie diet