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9-minute Microwave Pineapple Cake

9-minute Microwave Pineapple Cake is a modern American recipe for a classic cake of a butter and brown sugar base, topped with pineapple slices and maraschino cherries that's finished with a white sponge cake mix and which is cooked in a microwave before being inverted onto a plate and served as an upside down cake. The full recipe is presented here and I hope you enjoy this classic American version of: 9-minute Microwave Pineapple Cake.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Cake RecipesUSA Recipes


Ingredients:

180g tinned pineapple rings (reserve the juice)
100g brown sugar
75g butter
6 maraschino cherries
1 single layer white cake mix (or use a half batch of Copycat Duncan Hines Cake Mix)
1 egg, beaten
milk

Method:

Grease a microwave-safe bundt (ring mould) pan. Place the butter in a microwave-safe bowl. Place in your microwave (1200W) and melt on high power for about 20 seconds. Pour the butter into the base of the pan then spread the brown sugar evenly over the top of the butter. Arrange the pineapple slices over the top of the brown sugar. Now arrange the cherries in and around the pineapple slices.

Pour the cake mix into a mixing bowl. Measure the volume of the pineapple juice and pour into the cake mix. Take enough milk to make the total volume up to 125ml with the pineapple juice (ie if you have 60ml pineapple juice, add 65ml milk). Add the egg to the cake mix then mix thoroughly to combine.

Pour the resultant batter over the fruit and sugar in the bundt pan. Place in your microwave (1200W) and cook on high power for 8 minutes. Test to ensure that the cake has set (a skewer inserted into the centre should emerge cleanly). If not cooked through microwave for 1 minute more at a time until the cake is done.

Remove from the microwave and allow to cool for 10 minutes then carefully turn out onto a serving plate. Allow to cool completely before serving.