Toffee bits add a new twist to these otherwise classic pineapple upside-down mini cakes.

Toffee Pineapple Upside-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

1. Heat oven to 350°F (175°C). Lightly spray inside of 4 individual 2-cup baking dishes with vegetable oil 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. In a small bowl, beat softened butter and sugar until blended. Add vanilla and egg, beating well.
4. Stir together flour and baking powder; add alternately with milk to butter mixture, beating until smooth.
5. Spoon about 3/4 cup batter into each prepared dish.
6. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving dish. Serve warm.

Makes 4 (4-inch) cakes.