Little Pineapple Upside-Down Cakes

(87)
36 reviews.
  • 10 min prep time
  • 40 min total time
  • 7 ingredients
  • 2 servings

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

Directions

  1. 1 Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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