Toffee bits add a new twist to these otherwiseclassic pineapple upside-down mini cakes.
Recipe: Toffee PineappleUpside-Down Cakes
1/4 cup light corn syrup 1/4 cup butter, melted 1 cup toffee bits 4 pineapple rings 4 maraschino cherries 1/4 cup butter, softened 2/3 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 1 1/3 cups all-purpose flour 2 teaspoons baking powder 2/3 cup milk
Heat oven to 350°F (175°C). Lightlyspray inside of 4 individual 2-cup baking dishes with vegetableoil spray.
Stir together 1 tablespoon corn syrupand 1 tablespoon melted butter in each of 4 baking dishes.Sprinkle each with 1/4 cup toffee. Center pineapple rings ontoffee and place cherries in centers.
In a small bowl, beat softenedbutter and sugar until blended. Add vanilla and egg, beatingwell.
Stir together flour and baking powder;add alternately with milk to butter mixture, beating until smooth.
Spoon about 3/4 cup batter into each prepareddish.
Bake 25 to 30 minutes or until woodenpick inserted in center comes out clean. Immediately invert ontoserving dish. Serve warm.
Makes 4 (4-inch) cakes.
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