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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 Heat oven to 350°F (175°C). Lightly spray inside of 4 individual 2-cup baking dishes with vegetable oil spray. 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. In a small bowl, beat softened butter and sugar until blended. Add vanilla and egg, beating well. Stir together flour and baking powder; add alternately with milk to butter mixture, beating until smooth. Spoon about 3/4 cup batter into each prepared dish. 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.