This recipe is for 2 Little Pineapple Upside-Down cakes. It could easily be doubled to 4. For those that want a dessert though just for 2 people I think this is an ideal recipe. Who wants to make a whole cake and end up throwing more than half of it away. Worse yet, eating the whole thing! lol I am so happy that Pillsbury includes recipes like this one on their site. They also include money saving coupons for some of the ingredients needed. Sign up for their Not-So-Secret Club. Money saving coupons, recipe ideas and they are giving away 10,000 samples away every month!
Here is the recipe for the Little Pineapple Upside-Down cakes:
Ingredients
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
Instructions
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.
Expert Tips
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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