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Commercial RecipeIndividual HEATH Pineapple Upside-Down Cake


0 minutes
16 cakes

Need a dessert to impress a crowd? Look no further than Individual HEATH Pineapple Upside-Down Cake. A decadent cake flavored by rum extract is baked golden brown and topped with a juicy pineapple ring, maraschino cherry and crunchy-sweet HEATH Toffee Bits.

Ingredients & Directions


  • 8 fl. oz.
    light corn syrup, divided
  • 8 oz.
    salted butter, melted, divided
  • 12 oz.
    HEATH Toffee Bits, medium grind (Item# 60550), divided
  • 16
    pineapple rings
  • 16
    maraschino cherries
  • 8 oz.
    additional salted butter, softened
  • 1 lb. 6 oz.
  • 7 oz. (4 large)
  • 4 tsp.
    rum extract (optional)
  • 1 lb. 11 oz.
    all-purpose flour
  • 3 Tbsp.
    baking powder
  • 21-1⁄3 fl. oz.



Heat convection oven to 300°F (standard oven: 350°F). Generously spray 16 (2-cup) individual baking dishes with vegetable cooking spray.


In each baking dish, stir together 1 tablespoon light corn syrup and 1 tablespoon melted butter. Sprinkle each with 2 tablespoons HEATH Toffee Bits. Center pineapple ring on each HEATH Toffee Bits and place one cherry in center.


Mix additional softened butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and rum extract, if desired, mixing until fully incorporated. Blend together flour and baking powder in large bowl. Gradually add alternately with milk to butter mixture, mixing until well blended. Evenly divide batter into each prepared baking dish.


Bake 20 to 30 minutes* or until wooden pick inserted in center comes out clean. Immediately invert onto serving dish. Refrigerate leftovers.


Step 4: If using convection oven, rotate one-half turn (180°) after 10 minutes of baking.