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+ servings
Mini Biscuit Pineapple Upside-Down Cake Recipe

Mini Pineapple Upside-Down Cakes

This is a unique spin on a traditional pineapple upside-down cake - smaller,  upside-down cakes using biscuits!


  • 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


  • 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!