Using minimal ingredients and cooked entirely in the microwave for convenience, this pineapple upside-down cake tastes great served with vanilla ice cream or whipped topping.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
217 Calories
Recipe Instructions
Step 1
Place butter in an 8-inch square glass dish. Microwave at 400W, watching closely, until melted, 30 to 45 seconds.
Step 2
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.
Step 3
Place pineapple slices evenly across the bottom of the pan and place a cherry in the center of each one.
Step 4
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.
Step 5
Microwave at 400W until the center is set, about 30 minutes.
Step 6
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.
Ingredients
1 large egg
4 tablespoons unsalted butter
1 (8 ounce) can sliced pineapple, drained
maraschino cherries as needed
1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)
