Pineapple Upside Down Microwave Cake Recipes

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:

• 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.

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 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.