Little Pineapple Upside-Down Cakes Recipe

1
40 mins

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

Preparation

Step 1

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.

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.