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Home > Recipes > Toffee-Topped Pineapple Upside-Down Cakes

Toffee-Topped Pineapple Upside-Down Cakes Recipe

Toffee-Topped Pineapple Upside-Down Cakes
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HEATH Toffee Bits x
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Prep Time:
15 Minutes
Skill Level:
Intermediate

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Nutrition Information

Serving Size: One 4-inch cake
Servings per Recipe: 4

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

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

Directions

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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