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Toffee-Topped Pineapple Upside-Down Cakes Recipe

Toffee-Topped Pineapple Upside-Down Cakes

Prep Time: 15 Minutes

Skill Level: Intermediate

Recipe Rating


  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1/4 cup butter or margarine
  • 2/3 cup sugar
  • 1 tablespoon rum OR 1 teaspoon rum extract
  • 1 egg
  • 4 maraschino cherries
  • 1/4 cup butter or margarine
  • 1 cup HEATH BITS 'O BRICKLE Toffee Bits
  • 4 pineapple rings
  • 1/4 cup light corn syrup


  • 1. Heat oven to 350°F. Lightly coat inside of 4 individual 2-cup baking dishes with nonstick cooking spray.
  • 2. Stir together 1 tablespoon corn syrup and 1 tablespoon melted butter in each of 4 baking dishes. Sprinkle each with 1/4 cup toffee. Center pineapple rings on toffee and place cherries in centers.
  • 3. Beat softened butter and sugar in small bowl until blended. Add rum and egg, beating well. Stir together flour and baking powder; add alternately with milk to rum mixture, beating until smooth. Spoon about 3/4 cup batter into each prepared dish.
  • 4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving dish; cool slightly before serving. Refrigerate leftovers. Four 4-inch cakes.
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