LITTLE PINEAPPLE UPSIDE-DOWN CAKES

INGREDIENTS

1 tablespoon butter or margarine, melted1 tablespoon light corn syrup2 tablespoons light brown sugar2 slices pineapple, well drained (from 8-oz can)2 maraschino cherries, well drained2 Pillsbury™ Grands!™ Frozen Buttermilk Biscuits (from 25-oz bag)Whipped topping, if desired
DIRECTIONS

Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray.
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.
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.








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