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

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.
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!
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4 Responses to Little Pineapple Upside-Down Cakes

  1. Joy says:

    I thought of your mom when I saw this Nikki. Then you can save the pineapple top! How did that work out???

    • Nikki says:

      LOL That’s funny! This is one of my favorite cakes. She made it all the time. Fana wants one for her birthday, so I’ll make her one. 🙂 These little cupcakes might be even better.

  2. starlaschat says:

    That is super cute I agree. :+) I think my neighbor would love this recipe too. I’ll have to remember to tell her about it. I like the mini size sweets instead of making a whole cake or pie.

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