PINEAPPLE UPSIDE-DOWN CAKE
Power Select : HIGH
MEDIUM -> STAND
Approx. Time : 26 minutes
Approx. Yield : 2 (9-inch) layer
½ cup butter or margarine
1 cup brown sugar
1 can (20 oz.) sliced pineapple, drained
(reserve syrup)
Maraschino cherries (optional)
1 package (18 oz.) yellow cake mix
Ingredients as cake package directs
Set Power Select at HIGH. In small glass bowl, heat butter
1 to 1½ minutes or until melted; stir in sugar. Into bottom of
2 (8 or 9-inch) round baking dishes, bottoms lined with
wax paper, spread sugar-butter mixture; arrange
pineapple and cherries. Prepare cake mix according to
package directions, using reserved syrup as part of water.
Pour 2 cups batter into each dish. Place one dish in
refrigerator.
(Handwritten: wax paper unnecessary)
Set Power Select at MEDIUM. Heat other cake 10 to
12 minutes; repeat procedure with remaining cake.
Let STAND, covered, 10 minutes. With knife, loosen cake
from sides of dish; invert onto serving plate. Carefully,
peel off wax paper; store, covered, until ready to serve.
(Handwritten: Superb! Excellent results + quick + easy
use 2 pyrex, bowl-like casserole dishes)
