Microwave Pineapple Cake

1/4 cup butter
1/3 cup brown sugar (packed)
1 can (81/4-oz.) pineapple slices
4 maraschino or candied cherries, cut in half
1 1/4 cups unsifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup soft shortening
1 egg
Liquid from pineapple plus milk to total 1/2 cup
1 teaspoon vanilla extract 
In 8-in. round dish place butter. Microwave at High 3/4 to 1 Minute, to melt. Sprinkle sugar over butter. Drain pineapple (save liquid) on paper towels and arrange in dish. Decorate with cherries.
In small mixer bowl place flour, sugar, baking powder, salt, shortening, egg, liquid and vanilla. Beat 3 minutes or lowest mixer speed, scraping bowl constantly first 1/2 minute. Carefully spread batter over fruit in dish.
Microwave at High 9 to 12 Minutes, rotating dish 1/2 turn after 5 minutes. Some batter may run onto edges of dish, but will not spill. When done, toothpick stuck in cake comes out clean. Invert cake onto plate, let dish stand over cake a few minutes. Serve hot or warm. Makes 1 (8-in.) round cake. 


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