Microwave Pineapple Upside Down Cake Recipes

MICROWAVE PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Grease an 18cm round dish and place a greased circle of paper in the base.
• For the caramel, cream brown sugar and 2 tablespoons butter and spread over base.
• Arrange a slice of pineapple in the centre with half circles around it. Fill spaces with cherries.
• For the cake mixture, beat 60g butter and sugar to a cream. Add egg and mix carefully without beating.
• Add the sifted dry ingredients alternately with the milk and mix.
• Pour mixture over caramel and fruit.
• Cook on MEDIUM-HIGH (70%) for 6-7 minutes or until just firm in the centre. (I had to put mine on for an extra 2 minutes and 50 seconds, it will vary according to your microwave).
• Allow to stand for 2-3 minutes before turning out onto a plate.
• Serve hot with custard or cream, or warm for morning tea.

PINEAPPLE UPSIDE-DOWN CAKE IN A MUG

Steps:

• Pour the syrup into the bottom of a microwave-safe mug wide enough to fit the pineapple ring. Put the pineapple ring in the mug and put the cherry in the middle of the ring.
• Whisk together the flour, sugar, baking powder and salt in a small bowl.
• Mix the milk, yogurt and coconut oil in a small bowl to combine. Add the dry ingredients to the wet and mix until just combined.
• Spread the batter over the pineapple. Microwave in 30-second intervals until the cake is slightly domed and a toothpick inserted in the center comes out clean, about 90 seconds. Cool slightly; the cake should easily pull away from the sides of the mug. Invert the cake onto a plate and uncover. Serve with whipped cream if desired.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

MICROWAVE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Put butter and sugar in 8 inch round micro proof baking dish.
• Cook on simmer LO for 2 minutes, or until butter is melted.
• Stir and spread evenly in bottom of dish.
• Drain pineapple and reserve juice.
• Arrange pineapple slices atop brown sugar and butter mixture.
• Dot with cherries.
• Prepare packaged cake mix according to directions, reducing required liquid by one tablespoon.
• Substitute 1/3 cup pineapple juice for part of liquid.
• Pour batter carefully into baking dish.
• Cook on simmer LO for 4 minutes.
• Rotate dish 1/4 turn.
• Cook on simmer LO for 3 minutes.
• Rotate dish 1/4 again.
• Cook on HI for 1 to 2 minutes, or until toothpick inserted in center comes out clean.
• Cool for 5 minutes.
• Invert onto serving plate.
• Serve warm or cold, topped with whipped cream.

MICROWAVE PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Place butter in an 8-inch square glass dish. Microwave at 400W, watching closely, until melted, 30 to 45 seconds.
• Stir in brown sugar. Microwave at 800W for 30 seconds, then stir and microwave until it reaches a syrup-like consistency, another 30 seconds. Spread it evenly in the pan.
• Place pineapple slices evenly across the bottom of the pan and place a cherry in the center of each one.
• Beat cake mix, water, and egg on low speed for 30 seconds, then on medium speed for another 3 to 4 minutes. Pour evenly over the pineapple slices. Cover the pan with waxed paper.
• Microwave at 400W until the center is set, about 30 minutes.
• Allow cake to stand for 2 minutes, then loosen the edges with a butter knife. Place a plate on top of the baking dish, invert, and let sit for about 3 minutes. Remove the baking dish and scrape any good stuff out and onto the cake if necessary. Cut into 9 squares and serve warm or cold.

PINEAPPLE UPSIDE-DOWN CAKE II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
• Sift together flour, baking powder, salt, and cinnamon.
• In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
• Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

MICROWAVE PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Melt margarine in glass square pan 9x9x2 in microwave. Sprinkle brown sugar over margarine. Arrange pineapple slices in pan and place cherry in center.
• Beat sugar, shortening, egg and milk for 30 seconds. Add flour, baking powder, and salt. Mix well scraping bowl often. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour over fruit in pan.
• Microwave pan 6-8 minutes, or until it pulls away from sides of pan. Immediately invert onto a heatproof plate. Let glass pan remain over cake a few minutes and serve.

PINEAPPLE UPSIDE DOWN CAKE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 325F. 2. Sift flour, baking powder, and salt into a bowl and set aside. 3. Melt 1/2 Cup butter in microwave. 4. Spread brown sugar evenly on bottom of pan (9-10")and pour melted butter over the top- saturating the brown sugar. 5. Lay pineapple slices out evenly covering the whole pan. Distribute the cherries around the pineapple. 6. Separate egg whites and yolks into two bowls- a large bowl for the whites and a smaller bowl for the yolks. 7. Beat egg whites just until soft peaks form. 8. Gradually add white sugar into egg whites, beating well after each addition. 9. Beat egg yolks with fork or whisk, high speed, until thick. 10. Using a whisk or spatula and an over/under motion, gradually fold in egg yolks and flour mixture into the egg white mixture. 11. Fold in the tablespoon of butter (melted) and the almond extract. 12. Spread batter evenly over the top of the pineapples. 13. Bake for 45-60 minutes until golden brown and surface springs back when pressed with fingertip. 14. Loosen the edges of the cake from the pan with a cake knife. Let cake cool for at least five minutes before flipping over onto serving dish.