Little Pineapple Upside-Down Cakes

By melanieroe

Prep Time: 10 Min
Total Time: 40 Min
Makes: 2 servings

NUTRITION INFORMATION:
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%; Vitamin C 2%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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
Adapted from pillsbury.com

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.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.