This Pineapple upside down cake is quick and easy to make in the microwave oven, and it rises just as well as when conventionally baked. Whipped cream or vanilla ice cream is the perfect accompaniment.
1 1/4 cups packed brown sugar
8 tablespoon butter or margarine (1 stick)
1 15 1/2-ounce can pineapple rings, drained
1 18.25- to 18.5-ounce package yellow-cake mix
1 cup water
13" by 9" baking dish
Trivet, rack or ramekins
In baking dish, place brown sugar and butter or margarine. Cook on High (100% power) 3 to 5 minutes, until butter or margarine melts, stirring twice.
In sugar mixture, arrange pineapple rings. Place 1 maraschino cherry in center of each ring and, if you like, place extra cherries between rings. Set aside.
In a large bowl, with mixer at low speed, beat dry cake mix, water, oil, and eggs until blended, constantly scraping bowl. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Carefully pour batter over pineapple arrangement in baking dish, Smooth surface.
Elevate baking dish on trivet, rack, or ramekins turned upside down. Cook on High 10 to 12 minutes, until cake springs back when lightly touched with finger, rotating dish halfway through cooking.
On heat-safe surface, let cake stand in dish for 10 minutes. With knife, loosen cake from sides of dish. Invert dish onto serving tray. Carefully remove dish to unmold cake. With rubber spatula, loosen any pineapple rings sticking baking dish and replace on cake.
Serve warm or cover and refrigerate to serve chilled later.
This cake was made especially for Shaly. Shaly, you have asked me if I could do something out of pineapple, here is another pineapple recipe for you!
Author: Queenie Mendonca- USA