8 1/2 oz. can pineapple slices, well drained and halved, reserve liquid
8 maraschino cherries
1/2 c. firmly packed brown sugar
2 tbsp. reserved pineapple liquid
7.5 oz. can Pillsbury refrigerated buttermilk or country biscuits

Heat oven to 375 degrees. Arrange pineapple slices and cherries in ungreased 8 or 9 inch round pan. In small saucepan, heat brown sugar and pineapple liquid to boiling, stirring constantly. Remove from heat. Separate dough into 10 biscuits; place over pineapple slices. Pour brown sugar mixture over biscuits in pan. Bake at 375 degrees for 17 to 25 minutes or until golden brown. Cool 10 minutes in pan. Invert onto serving plate. Serve warm or cool. 8 servings.

Tip: To reheat, wrap loosely in foil; heat at 350 degrees for 8 to 10 minutes.