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Preheat the oven to 400 degrees F.
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Grease 1a muffin tip with butter or with baking spray.
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Combine the strained pineapple flesh with brown sugar and butter, mix well.
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Divide the pineapple mixture equally among the muffin cups.
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Optional: place a cherry in the center of each muffin cup, or save them to top the cakes before serving.
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Add 1 biscuit into each cup on top of sugar and pineapple mixture and press it down slightly.
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Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
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Bake for 14-15 minutes, or until the biscuits golden. I like to insert a toothpick into the biscuit, to make sure the interior is not raw.
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Remove from oven and cool for 2 minutes before invert the muffin pan onto a plate to release the biscuits.
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Serve slightly warm topped with whipped cream, maraschino cherries and fresh mint leaves.