Microwave Pineapple Upside Down Cake Recipe

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Microwave Pineapple Upside Down Cake Recipe

I'm starting a retro classic campaign because this Microwave Pineapple Upside Down Cake might just be my best microwave sponge cake to date. It's so easy to make and I've included all my tips and tricks to make sure that you don't end up with a soggy mess like I did on my first few attempts!

5 from 2 votes

Prep Time: 9

Cook Time: 11

Total Time: 20

Servings

Author Chloe

Equipment

Round Glass Casserole Dish - 1l

Electric Hand Mixer or Stand Mixer

Microwave

Ingredients

For The Pineapple Base

25 g Salted Butter
3 tbsp Light Brown Sugar
6 Pineapple Rings
11 Glace Cherries

For The Sponge

120 g Margarine - plus extra for greasing
120 g Caster Sugar (Superfine Sugar)
120 g Self Raising Flour (Self-Rising)
2 Eggs
½ tsp Vanilla Extract

Instructions

Make the Pineapple Base

Cut 25g Butter into small slices or chunks and add to the bottom of your microwaveable cooking dish.
Microwave on high for around 30 seconds or until all of the butter is melted.
Tip the dish or use a spatula to make sure the whole bottom of the dish is covered with the melted butter. Sprinkle 3 tbsp Light Brown Sugar over the butter in an evenish layer. Make sure to go right to the edges.
Dry 6 Pineapple Rings using kitchen towel or a tea towel as much as possible. Keep gently pressing until as much of the juice as possible is absorbed out of them.
Place one ring in the centre of the dish and then the remaining 5 around the centre ring.
Microwave for 5 minutes. I like to periodically open the door and restart the timer as this releases some of the steam and will help the pineapple to dry further which is the aim of this step.
Carefully place 11 Glace Cherries into the holes of each pineapple rings and the inner gaps between the rings.
Note: Be careful when doing this as the dish will be very hot as will the caramel/pineapple.

Make the Sponge Batter

Measure 120g Margarine, 120g Caster Sugar, 120g Self-Raising Flour, 2 Eggs and ½ tsp Vanilla Extract into a medium sized mixing bowl (or stand mixer bowl).
Use an electric hand whisk or stand mixer to beat the ingredients together until fully combined.
Note - Do not continue mixing past this stage as you could make the sponge tough.
Note – Use a spatula to scrape the sides of the bowl to make sure everything is properly mixed in.

Assemble & Cook The Sponge

Transfer the sponge batter into the microwaveable bowl on top of the pineapple layer. I do this a dollop at a time to try to keep the pineapple from separating or sliding up the sides of the dish.
Roughly smooth out the top.
Microwave on full power for 5 minutes if using a glass/pyrex bowl and 4 minutes if using a plastic bowl.
Once cooked the sponge may look a tiny bit wet on the top but don’t be fooled, the sponge will be fully cooked.
Use a plastic knife or spatula to loosen the edges of the sponge from the side of the bowl.
Carefully turn the sponge out onto a serving plate or you can simply use a large spoon to serve straight from the bowl.
Note – Be very careful as the pineapple will be piping hot.
Serve hot with lashings of custard or cream.

Nutrition (Approx)