Mini Biscuit Pineapple Upside-Down Cake Recipe
This is a unique spin on a traditional pineapple upside-down cake – smaller, upside-down cakes using biscuits!
Is your sweet tooth tingling? Are you excited about the prospect of delicious holiday desserts and buffet treats? I know this time of year can be packed with chocolates and peppermint-flavored EVERYTHING, but there’s one special recipe that has become my favorite over the last few years… and it’s not what you might think.
A few years back, I found an old recipe for a pineapple upside-down cake that was in one of my grandmother’s recipe books. I whipped it up for my family and they were so impressed, I actually ended up making another one the following week, which disappeared just as quickly as the first.
The one must-have ingredient for pineapple upside-down cake is obviously pineapple, but it has to taste just right. It has to be the pineapple from my childhood and that can only be one — Dole. Their pineapple juice and canned pineapple products are your best bet for a deliciously moist and decadent cake that your whole family will be raving about for years to come.
This year I wanted to do something even more special with my traditional recipe, so I decided to make smaller, individually-sized upside-down cakes instead! Keep reading to find out how I made them and how I use Dole to make them extra special.
Mini Pineapple Upside-Down Cakes
Ingredients
- 1 tbsp butter melted
- 1 tbsp light corn syrup
- 2 tbsp light brown sugar
- 2 slices Dole pineapple drained (8-oz can)
- 2 maraschino cherries drained
- 2 frozen biscuits
Instructions
- Pre-heat over to 375 degrees. Grease/spray two 4 oz ramekins with non-stick cooking spray.
- Mix melted butter, corn syrup and sugar in a small bowl, then pour evenly between the two ramekins. Place one pineapple slice on top of sugar mixture in each ramekin, then add one cherry to each, following with a frozen biscuit.
- Bake ramekins on a baking sheet for 25-30 minutes (mine were ready at 25 minutes) or until the biscuit is golden brown. Cool for a couple of minutes, then turn over onto a plate!
- TIP: Top with whipped cream, whipped topping or ice cream!
Don’t those little single-servings cakes look delicious? I hope your family loves them just as much as mine does. These would even make great hostess gifts or gifts for friends — just pack them up in a beautiful box or tin to share.
Since the holiday season is all about sharing and bringing cheer to friends and family, I want to make a special toast to you, my amazing readers, for being here with us at Mom Spark! I will never take for granted the fact that you visit our site, chat with us on our Facebook page, share our tweets, and help us to make Mom Spark the very best it can be. For that, I must offer you a cheers for the holidays season — you are incredible!
Thanks again for checking out this delicious recipe and I hope you’ll try it out for yourself!
For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.