· 1 (10-ounce) can crushed pineapple
· 1/2 cup packed light brown sugar
· 1/4 cup (1/2 stick) butter, at room temp.
· 10 maraschino cherries
· 1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
1. Grease 10 cups of a muffin tin.
2. Strain the can of crushed pineapple, save juice for later.
3. Combine pineapple, sugar & butter, mix well.
4. Divide pineapple mixture among the muffin cups.
5. Place a cherry in center of each muffin cup. Make sure cherry hits bottom of cup.
6. Place 1 biscuit in each cup on top of sugar & pineapple mixture.
7. Spoon 1 teaspoon reserved pineapple juice over each biscuit.
8. Bake for 12 to 15 min. at 325º.
9. Cool for 2 minutes.
Invert pan onto a plate to release the biscuits.
Serve warm.
Cupcake wrappers may be used instead of greasing the tin.