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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.
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