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Little Pineapple Upside-Down Cakes

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Rate this recipe 4.6/5 (19 Votes)

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

Preparation time 10mins
Cooking time 30mins
Adapted from pillsbury.com

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.

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.

Expert Tips
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!

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