Microwave Pineapple Upside Down Cake

This is the retro pineapple upside down cake reimagined for the microwave, no oven required. The whole thing comes together in an 8-inch round dish: melt margarine, sprinkle brown sugar, lay pineapple rings, drop a maraschino cherry into each ring, then pour the batter over top.

Waxed paper circles on the bottom are the trick that makes the inversion work. Without them the caramelized topping will weld to the dish and you’ll lose half your pineapple to the bottom. Cut two circles to fit before you start anything else.

The two-stage microwave bake matters. The 50% power phase gently sets the cake without overheating the sugar topping. The high-power finish bakes the center through. Rotating the dish prevents the uneven cooking microwaves are notorious for, especially in a round pan where the center can stay raw while the edges overbake.

Both vanilla and almond extracts are in the batter. The almond extract is what gives this cake an almost cherry-pit aroma that complements the pineapple beautifully.

Pro Tips

• Drain the pineapple slices well and pat them dry. Excess juice waters down the caramel topping.
• Save the pineapple juice from the can; the recipe uses 1 cup in the batter.
• Let the cake stand 5 full minutes before flipping. Inverting too soon means a topping that runs off the cake instead of glazing it.
• Test the center with a toothpick before pulling. Microwave times vary widely between models.

Variations

• Swap margarine for butter for a richer caramel topping.
• Use crushed pineapple instead of rings for a rustic version, layered with cherries on top.
• Add a sprinkle of toasted shredded coconut to the topping for a tropical finish.