Pineapple Upside-Down Shortcakes 7 Pts/ 1 Muffin

By á-5127

Ingredients

• 1/4 C + 3 t. packed brown sugar
• Juice of 1/2 lemon
• 1/2 t. pumpkin-pie spice
• 1 (15 1/4 oz) can pineapple chunks drained
• 6 refrigerator reduced-fat buttermilk biscuits from
• 7 1/2 oz. can

Details

Servings 1

Preparation

Step 1

Preheat oven to 425 degrees. Spray 6 cup muffin pan with nonstick spray. Mix 1/4 C brown sugar, lemon juice and pie spice in small bowl. Divide sugar mixture evenly among muffin cups; top evenly with pineapple. Add 1 biscuit to each cup, gently pressing it along side of cup to help it adhere. Sprinkle each biscuit with 1/2 t. remaining brown sugar. Bake until pineapple mixture is bubbling and biscuits are golden brown, about 12 minutes. Let shortcakes cool in pan 5 minutes. Invert onto large plate and serve warm.