Pineapple Upside Down Biscuits

Here's another easy peesy Paula recipe. All growing up, one of my mom's "signature" desserts was pineapple dump cake...YUM! This is the Paula version that insures "portion control"--kind of...i mean you can always have more. But these are cute little individual pineapple dump cakes made from refrigerated biscuits and baked in a muffin tin. I made these a few years ago and they turned out beautifully (well, as beautiful as crushed pineapple can look).


Ingredients
-1 (10-ounce) can crushed pineapple
-1/2 cup packed light brown sugar
-1/4 cup (1/2 stick) butter, at room temperature
-10 maraschino cherries
-1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Directions
1) Preheat the oven to 400 degrees F.
2) Grease 10 cups of a muffin tin.
3) Strain the can of crushed pineapple, save juice for later.
4) Combine the pineapple, sugar, and butter, and mix well.
5) Divide the pineapple mixture among the muffin cups.
6) Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.
7) Place 1 biscuit in each cup on top of sugar and pineapple mixture.
8) Spoon 1 teaspoon reserved pineapple juice over each biscuit.
9) Bake for 12 to 15 minutes, or until golden.
10) Cool for 2 minutes.
11) Invert the pan onto a plate to release the biscuits.
12) Serve warm.