A delightful twist on the classic pineapple upside-down cake, these biscuit cups are easy to make and perfect for a sweet treat.
Preheat your oven to the temperature specified on the biscuit package.
Preheating ensures even baking and the right texture for the biscuits.
Grease 10 cups of a muffin tin generously.
Use a non-stick spray or butter to prevent sticking.
In a mixing bowl, combine the crushed pineapple, light brown sugar, and melted butter until well mixed.
Mix thoroughly to ensure the sugar dissolves evenly.
Divide the pineapple mixture evenly among the greased muffin cups.
Press the mixture down gently to create an even layer.
Place a maraschino cherry in the center of each muffin cup, pressing it slightly into the pineapple mixture.
Ensure the cherry is centered for a neat presentation.
Place one biscuit on top of the pineapple mixture in each muffin cup.
Press the biscuit down lightly to ensure it adheres to the pineapple mixture.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.
Check for doneness by lightly tapping the biscuit; it should sound hollow.
Allow the muffin tin to cool for 2 minutes, then invert it onto a plate to release the biscuit cups.
Run a knife around the edges if the biscuits stick to the tin.
Serve warm, optionally garnished with a sprinkle of powdered sugar.
These are best enjoyed fresh and warm for the full flavor experience.
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