MICROWAVE CAKE
Easy fast cake that can be made in the microwave in approximately 12 minutes. My favorite combinations are: chocolate cake mix with cherry pie filling or yellow cake mix with apple pie filling ( I add a bit of cinnamon for flavor to this one.)
Provided by Mary J.
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 4
Steps:
- Mix the box of cake mix, eggs, pie filling and applesauce till moist. Use a microwave safe bundt pan or substitute a microwave safe bowl that has a microwave safe cup or cone placed in the middle of it (to mimic a bundt pan). Pour mixture into the bowl around the cup.
- Bake on high for 6 minutes 30 seconds, turn and bake for another 6 minutes 30 seconds on high. Remove from oven and cover bowl with a dish and let stand for 5 minutes (this finishes the cooking process).
- Turn cake over onto dish and remove cone (cup) for a delicious quick dessert. Good hot with vanilla ice cream or whipped topping.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 47.9 g, Cholesterol 47.4 mg, Fat 6.3 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 322.6 mg, Sugar 19.8 g
MICROWAVE CHERRY-ALMOND CRISP
This dessert is special enough for guests but fast and easy enough for a weeknight meal. We crisp up the homemade streusel topping in the microwave (really!) and use frozen cherries so this can be a year-round treat.
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 33
Steps:
- Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
- In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
- Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
- In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
- Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
- In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
MICROWAVE CHOCOLATE CHERRY SNACK CAKE
This microwave recipe for cake was demonstrated at a Tupperware party to showcase their microwave cookware. You don't need Tupperware's bundt pan to make this, but it must be micro safe and it must be a ring mold shape or the middle won't cook properly. It was really tasty and makes a nice snack cake, even if it isn't the prettiest looking cake I've ever made. The cherry pie filling makes it rather moist - and no, there is no butter or oil in this recipe.
Provided by HeatherFeather
Categories Dessert
Time 17m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- You will need a large plastic, microwave safe bundt pan or ring mold for this recipe.
- Do not follow directions on cake mix box- just dump the dry mix into a bowl and add the cherry pie filling and the eggs.
- Mix well.
- Pour into the plastic bundt pan (I spray mine with nonstick baking spray first) and place in your microwave on HIGH for approximately 12 minutes- or until a toothpick comes out clean; NOTE: Older microwaves and those without a spinning base will probably require a bit longer cook time, and you will also need to rotate the pan 1/4 turn every 4 minutes or so for more even baking).
- Let cool upside down on a wire rack.
- Use a knife to help release the edges from the mold.
INCREDIBLE 12-MINUTE CAKES IN MICROWAVE RECIPE
Provided by bjnelson55
Number Of Ingredients 32
Steps:
- Spray the stoneware fluted pan lightly. Mix eggs, pie filling. Add cake mix, blending well. Drop batter into pan and microwave for 12-13 minutes. Invert on platter. Top with icing, whipped topping, more fruits or pie filling.
MICROWAVE CHERRY CRISP
Microwave Cherry Crisp uses a time-saving method to produce a treat with old-fashioned flavor. It tastes just like the old-time crisp with half the fuss and mess. -Debra Morello, Edwards, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spoon pie filling into a greased 9-in. pie plate. In a small bowl, mix the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 7-9 minutes or until hot. If desired, serve warm with ice cream.
Nutrition Facts :
MICROWAVE CHERRY SYRUP DESSERT CAKE
Make and share this Microwave Cherry Syrup Dessert Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 47m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place reserved syrup and caster sugar in microwave jug. Microwave on high for 2 minutes. Stir until sugar is dissolved.
- Add cinnamon and cook for another 15 minutes on high. Remove cinnamon and cool.
- Grease and line a 20cm microwave cake tin.
- Place butter in microwave safe bowl. Cook on medium-low for 1 minute.
- Add brown sugar to butter and beat with electric mixer until light and fluffy.
- Add eggs 1 at a time. Stir in yoghurt and vanilla essence. Fold in flour.
- Pour cherries into mixture and fold through.
- Pour into prepared cake tin nd cook on medium for 15 minutes.
- Let stand 5 minutes then invert onto a plate and eat with vanilla ice-cream.
Nutrition Facts : Calories 373.4, Fat 14, SaturatedFat 8.4, Cholesterol 76.8, Sodium 355.1, Carbohydrate 59.5, Fiber 2.2, Sugar 42.7, Protein 4.8
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