1 tablespoon butter or margarine, melted1 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!
From Pillsbury
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I thought of your mom when I saw this Nikki. Then you can save the pineapple top! How did that work out???
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.
Super cute!
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.