Pineapple Upside-Down Cake - 1

Recipe Ingredients

1/4 cup	49g / 1.7oz	Margarine
1/3 cup	53g / 1.9oz	Firmly packed lt brown sugar
1		Pineapple slices
4		Maraschino cherries - cut in half
1 1/4 cups	78g / 2.8oz	Flour
3/4 cup	148g / 5.2oz	Sugar
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1		Egg
1/3 cup	78ml	Oil
1 cup	237ml	Pineapple juice
1/2 teaspoon	2.5ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract

Recipe Instructions

1. Cut 2 circles of waxed paper to fit bottom of microwaveable 8 inch round cake pan.

2. Place margarine on waxed paper. Microwave on high, 45 seconds; sprinkle brown sugar on melted margarine and arrange 7 pineapple slices on sugar, add cherries to center of pineapple slices.

3. Put flour, granulated sugar baking powder and salt in mixing bowl. Blend together egg, oil, pineapple juice and extracts.

Pour into dry ingredients and blend with wooden spoon. Pour batter over pineapple slices. Microwave at 50% (medium) 5 minutes. Rotate disk once.

Microwave on high, 4 to 4 1/2 minutes, rotating dish twice. Let stand in pan 5 minutes. Invert onto Serving Plate. Peel off wax paper if it comes out with cake.

Source:
Carolyn Cloe

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