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!