Little Pineapple Upside-Down Cakes

Cute! Custard cups are the baking pans for individual cakes that start with convenient Pillsbury® frozen biscuits.

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Servings 2

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( 81 ) Ratings

81 Ratings

5 Stars

4 Stars 10%

3 Stars 17%

2 Stars 18%

1 Stars 11%

Member Reviews ( 34 )

a7a250db-723f-44a4-86f7-2b777852e3a7

ingredients 7
Prep Time 10 min
Total Time 40 min

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

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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.

EXPERT TIPS

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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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 4g 4% ),
Cholesterol: 15mg; 15%;
Sodium: 610mg; 610%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 0g 0% Sugars 26g 26% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

DMAB6395

report Posted May. 6, 2013 7:18 PM

I made it with the corn syrup and it was sooooooooo good. I tripled the recipe and I had one and my husband & his friend ate the rest of them.

dcmiles37

report Posted Apr. 22, 2013 1:07 PM

Brown Sugar can be substituted for the corn syrup, spray the custard cup and put a piece of wax paper in the bottom of the custard cup sprinkle the brown sugar, put in the pineapple and cherry then pour the cake batter on top. I don't like the biscuit.

Denali217

report Posted Apr. 20, 2013 6:35 PM

Didn't like these when made with biscuits. Got a box of Jiffy white cake mix, made according to the instructions, omitted the corn syrup (too sweet), and used 6 custard cups. The extras froze beautifully and only had to be warmed in the micro when defrosted. Delish!

panama75

report Posted Apr. 20, 2013 3:46 PM

@ lutzlady.. I have made pineapple upsidedown cake from scratch from the Better Homes & Garden cookbook and never used corn syrup. Try making them as the recipe states, just omit the corn syrup.

lutzlady

report Posted Apr. 20, 2013 2:59 PM

Corn syrup is not the best thing for kids.... what can be substituted -- I would still like to use the biscuit.