Little Pineapple Upside-Down Cakes


  • 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
  • 2Pillsbury™ Grands!™ Frozen Buttermilk Biscuits (from 25-oz bag)
  • Whipped topping, if desired


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.