Little Pineapple Upside-Down Cakes

  • Prep 10 min
  • Total 40 min
  • Ingredients 7
  • Servings 2

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

Steps

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  • 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.

Notes









Tips

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!

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
6g
31%
Trans Fat
4g
Cholesterol
15mg
5%
Sodium
610mg
26%
Potassium
90mg
3%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
8%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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