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.

MICROWAVE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• In 8-inch round microwave-safe dish, place butter. Microwave at high (10) 3/4 to 1 minute to melt. Sprinkle sugar over butter. Drain pineapple, reserving liquid. Arrange pineapple slices in dish. Decorate with cherries. In small mixer bowl, place flour, sugar, baking powder, salt, shortening, egg, pineapple-milk mixture and vanilla. Beat 3 minutes on lowest mixer speed. Carefully spread batter over fruit in dish. Microwave at high (10) 8 to 12 minutes. When done, toothpick inserted in center of cake comes out clean. Invert cake onto plate; let dish stand over cake 5 minutes.

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.

PINEAPPLE UPSIDE-DOWN MICROWAVE CAKE

Steps:

• Layer 1 Tbsp of brown sugar to the bottom of two 9-oz bowls or two 12-oz glasses (microwave-safe).Place a pineapple ring on top of each brown sugar layer. Add a pitted frozen cherry in the middle of each pineapple ring.Whisk the rest of the ingredients into a medium-sized bowl. You will have 2 extra Tbsp of brown sugar, which should be added into this batter. Split the batch in half, and pour it on top of the pineapple slices.Microwave the cakes on high for about 1 minute and 40 seconds, or until the cake is no longer runny.Let the cake cool for a moment, and the flip it onto another bowl or plate. Serve, and enjoy.

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.

MICROWAVE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Cut 2 circles of waxed paper to fit bottom of microwaveable 8-inch round container. Place margarine on waxed paper. Microwave on high, 45 seconds; sprinkle brown sugar on melted margarine and arrange 7 pineapple slices on sugar, add cherries to center of pineapple slices. Put flour, granulated sugar baking powder and salt in mixing bowl. Blend together egg, oil, pineapple juice and extracts. Pour into dry ingredients and blend with wooden spoon. Pour batter over pineapple slices. Microwave at 50% (medium) 5 minutes. Rotate disk once. Microwave on high, 4 to 4½ minutes, rotating dish twice. Let stand in pan 5 minutes.

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.