Individual Toffee Topped Pineapple Upside-Down Cake
| Trial Size | Food Service Size | Ingredients |
|
one 4-inch cake 4 servings |
one 4-inch cake 16 servings |
| 1/4 cup | 1 cup (12 oz) | Light corn syrup |
| 1/4 cup | 1 cup (8 oz) | Butter or margarine, melted |
| 1/2 cup | 2 cups (10 oz) | HEATH Toffee Bits, medium grind |
| 4 | 16 | Pineapple rings |
| 4 | 16 | Maraschino cherries |
| 1/4 cup | 1 cup (8 oz) | Butter or margarine, softened |
| 2/3 cup | 2-2/3 cups(1 lb 5oz) | Sugar |
| 1 whole | 4 whole (8 oz) | Egg |
| 1 tsp | 4 tsp | Rum extract |
| 1-1/3 cups | 5-1/3 cups (26 oz) | All-purpose flour |
| 2 tsp | 3 Tbsp (1-1/2 oz) | Baking powder |
| 2/3 cup | 2-2/3 cups (21 oz) | Milk |
Directions
1. Heat oven to 350°F (convection oven: 300°F). Lightly coat inside of 16 (Trial size: 4) individual 2-cup baking dishes with cooking spray.2. In each baking dish, stir together 1 tablespoon light corn syrup and 1 tablespoon melted butter. Sprinkle each with 2 tablespoons HEATH Toffee Bits. Center pineapple ring on HEATH Toffee Bits and place cherry in center.
3. Beat together softened butter and sugar; add eggs and rum extract. Beat thoroughly.
4. Stir together flour and baking powder; add alternately with milk to butter mixture, beating until smooth.
5. Spoon about 2/3 cup (about 5 oz.) batter into each prepared baking dish.
6. Bake 25 to 30 minutes (convection oven: 15 to 20 minutes) or until wooden pick inserted in center comes out clean. Immediately invert onto serving dish. Refrigerate leftovers.