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Little Pineapple Upside-Down Cakes

Little Pineapple Upside-Down Cakes
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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
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INGREDIENTS
1tablespoon butter or margarine, melted
1tablespoon light corn syrup
2tablespoons light brown sugar
2slices pineapple, well drained (from 8-oz can)
2maraschino cherries, well drained
2Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
Whipped topping, if desired
DIRECTIONS
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.
High Altitude (3500-6500 ft):

Bake 30 to 35 minutes.

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