Little Pineapple Upside-Down Cakes

Little Pineapple Upside-Down Cakes






Makes: 2 servings



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



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.