I love pineapple upside-down cake. I also love anything that has caramel or toffee in it. So when I saw this recipe, I knew I had to try it :) The toffee topping adds great flavor to this traditional cake.
I don't have the 2-cup baking dishes, so I just make one big cake instead, using a 9x9" pan. Sometimes I will just omit the maraschino cherries (but still use the pineapple rings), other times I just use a can of crushed pineapple instead.
What I love about this cake is that it always comes out super moist. The rum adds a nice subtle flavor to it as well.
Toffee-Topped Pineapple Upside-Down Cake
from Hershey's Favorite Brand Name Recipes
1/4 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine, melted
1 cup Heath Bits 'o Brickle or Skor English Toffee Bits
4 pineapple rings (I used one 20 oz can of crushed pineapple)
4 maraschino cherries (I omitted these)
1/4 cup (1/2 stick) butter or margarine, softened
2/3 cup sugar
1 tbsp rum or 1 tsp rum extract (I recommend Appleton Estate Jamaica Rum)
1-1/3 cups all-purpose flour
2 tsp baking powder
2/3 cup milk
Heat oven to 350F. Lightly coat inside of 4 individual 2-cup baking dishes with vegetable oil spray.
Stir together 1 tbsp corn syrup and 1 tbsp melted butter in each of 4 baking dishes. Sprinkle each with 1 tbsp toffee. Center pineapple rings on toffee and place cherries in centers.
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.
Bake 25 to 30 minutes or until wooden pick inserted into center comes out clean. Immediately invert onto serving dish. Refrigerate leftovers.