Pineapple Upside Down Cake (microwave)
rec.food.cooking/Mary Victoria Parker (2002)
Yield: 6 servings

3 tablespoons butter or margarine
1/2 cup brown sugar, firmly packed
1 can (8 1/4 ounce) sliced pineapple
6 - 10 maraschino cherries, drained
1 package (9 ounce/1 layer=size) yellow cake mix
whipped cream

Put butter and sugar in 8 inch round micro proof baking dish. Cook on simmer LO for 2 minutes, or until butter is melted. Stir and spread evenly in bottom of dish.

Drain pineapple and reserve juice. Arrange pineapple slices atop brown sugar and butter mixture. Dot with cherries.

Prepare packaged cake mix according to directions, reducing required liquid by one tablespoon. Substitute 1/3 cup pineapple juice for part of liquid.

Pour batter carefully into baking dish. Cook on simmer LO for 4 minutes.

Rotate dish 1/4 turn. Cook on simmer LO for 3 minutes. Rotate dish 1/4 again.

Cook on HI for 1 to 2 minutes, or until toothpick inserted in center comes out clean. Cool for 5 minutes.

Invert onto serving plate. Serve warm or cold, topped with whipped cream.