Formula Exchange: Toffee pineapple upside-down cake
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| INGREDIENTS | LBS. | OZS. | METHOD | |
|---|---|---|---|---|
| TOPPING | ||||
| Corn syrup, light | 12 | Combine, and add an equal portion to each of 16 2-in. baking dishes. | ||
| Butter, melted | 8 | |||
| HEATH© Toffee Bits, medium grind | 10 | Distribute evenly among baking dishes. | ||
| Pineapple rings, 16 | Center one pineapple ring and one cherry in each baking dish. | |||
| Maraschino cherries, 16 | ||||
| DOUGH | ||||
| Butter, softened | 8 | Combine. | ||
| Sugar | 1 | 5 | ||
| Eggs, 4 whole | 7 | Add. Mix until incorporated. | ||
| Rum extract | 0.66 | |||
| Flour, pastry | 1 | 10 | Combine. Set aside. | |
| Baking powder | 1.13 | |||
| Milk | 1 | 5 | Mix into butter/sugar mixture alternately with flour mixture until combined. | |
| Total appr. wt. | 7 | 1.79 | ||
INSTRUCTIONS
Evenly divide dough among the prepared pans (about 5 ozs. in each). Bake at 350°F for 25 to 30 minutes, and immediately invert cakes onto serving dish or cake boards.
Yield: 16 2-in. cakes
- Contributed by Hershey's Foodservice
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