I have had this recipe starred forever but knowing that Adam is not a huge pineapple fan I was waiting for the right time to make it. We had some friends over for dinner recently and I decided that this cake would be perfect as it was rather easy and quick to throw together and something that others would enjoy.
The only pineapple upside-down cake I have had before this one was the one my grandma makes. She uses a box mix and no toffee. I thought the toffee was a good idea but I actually didn’t enjoy it that much. The cake part was Very good, the rum was a great addition.
This recipe was originally for individual servings I made it into a 9 x 13 cake. I have changed the directions and ingredients but watch baking times mine took about 45 minutes. I served it with a dollop of whip cream which makes the cake even better.
Toffee-Topped Upside-Down Cake (From: Good Eats ‘n Sweet Treats, Originally From: Hershey’s Favorite Brand Name Recipes)
- 1/2 cup light corn syrup
- 1/2 cup (1 stick) butter or margarine, melted
- 2 cup Heath Bits ‘o Brickle or Skor English Toffee Bits
- 2 20 oz can of crushed pineapple
- 1/2 cup (1 stick) butter or margarine, softened
- 2/3 cup sugar DOUBLE!
- 2 tbsp rum or 2 tsp rum extract
- 2 eggs
- 2-2/3 cups all-purpose flour
- 4 tsp baking powder
- 2/3 cup milk DOUBLE
Heat oven to 350F. Lightly coat a 9 X 13 pan with vegetable oil spray.
Stir together corn syrup and melted butter pour in bottom of pan. Sprinkle with toffee. Pour drained pineapple on top of toffee pieces.
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. Pour batter into each prepared dish.
Bake 45-50 minutes or until wooden pick inserted into center comes out clean. Immediately invert onto serving dish. Refrigerate leftovers.
