Microwave Pineapple Upside-Down Cake

SERVES: 12

COOK TIME: 16 Min

Who says cake has to take a while to bake? The microwave turns out a quick and spectacular version of this traditional thermal oven recipe!

What You'll Need

2/3 cup packed light brown sugar
4 tablespoons (1/2 stick) butter, cut into small pieces
1 (20-ounce) can pineapple rings, drained
7 to 10 maraschino cherries
1 (15.25-ounce) package yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs

What to Do

Sprinkle the brown sugar over the bottom of a microwave-safe 10-inch round cake pan or 9" x 13" baking dish; dot with butter. Microwave at 100% power for 1-1/2 minutes. Stir to distribute the mixture evenly over the bottom of the pan; top with pineapple rings arranged in a single layer then place a cherry in each ring.
In a large bowl, combine the cake mix, water, oil, and eggs. Beat until well mixed. Spoon the batter into the pan and microwave at 70% power for 14 minutes, or until cooked through.
Let the cake stand for about 5 minutes. Loosen gently with a knife and invert onto a platter. Serve warm, or allow to cool completely before serving.

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 326
Calories from Fat 124
Total Fat 14g 21 %
Saturated Fat 4.0g 20 %
Trans Fat 0.2g 0 %
Protein 3.5g 7 %

Amount Per Serving % Daily Value *
Cholesterol 57mg 19 %
Sodium 292mg 12 %
Total Carbohydrates 49g 16 %
Dietary Fiber 1.1g 4 %
Sugars 35g 0 %

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jordanwillnotread 7546458

Oct 20, 2018

I HIGHLY recommend using Pineapple Sage flowers instead of Maraschino cherries. Fake cherries add a sickly sweetness to an already-sweet dish, whereas Pineapple Sage flowers add the same pop of color with an elevated flavor.

antoniowalker1965 1468575

Apr 14, 2015

haven't tried it yet but it sound good