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Cute! Custard cups are the baking pans for individual cakes that start with convenient Pillsbury® frozen biscuits.
Recipe by Pillsbury
Prep Time
10min
Total Time
40min
Servings
2servings
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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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Bake 30 to 35 minutes.
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!
*Percent Daily Values are based on a 2,000 calorie diet.
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