Sunday, December 23, 2007

WC Recipe Exchange

I finally got around to making my What's Cooking recipe exchange dessert today. This wasn't something I would have normally picked, but it was pretty easy and tasted good too! Thanks to whoever sent this one in :)

(Recipe contributor's comments are in red.)

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 egg
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.

**I used 2 loaf pans, since I did not have 2 cup baking dishes. They look a little like owl eyes, huh?


  1. i'm so glad you enjoyed the recipe! :) this was the recipe i submitted... i went back and forth several times about which one to submit so i had totally forgotten which one i ended up choosing...until i read your blog post! i don't have the little baking dishes either so i usually use my 9" square pan for this recipe.

  2. cara-ah-ah-ah-ah

    ca-ara the storms are brewing in your eyes...