Pineapple Upside-down Biscuits

Description
I made these the other night, SO EASY and SOOOO GOOD! My family loved them. I made a double batch so my husband could take some to work with him, he said they almost chewed his arm off getting to them! LOL So these are *very* TNT! — Tina
 * Contributed by World Recipes Y-Group

Ingredients

 * 1 (10-oz) can crushed pineapple
 * ½ cup packed light brown sugar
 * ¼ cup (½ stick) butter, at room temperature
 * 10 maraschino cherries
 * 1 (12-oz) package refrigerated buttermilk biscuits (10 count)

Directions

 * 1) Preheat the oven to 400°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.