Tuesday, April 9, 2013

6 Minute Pineapple Upside Down Cherry Cakes

Sometimes people drop in unexpectedly. Whether it be for coffee, lunch or dinner; it's always great to have some quick easy recipes in your arsenal that will knock everyone's socks off. That's why I LOVE Pampered Chef products. They show anyone, that they could create magic in their kitchens.... no matter whether they were a seasoned cook or not. Just a few ingredients and some awesome TPC products and you're good to go.

The Pampered Chef launched 42 new products for Spring and I've fallen in love with many of them. As soon as I saw the Single Servings Pan, I knew I had to have it. From desserts, to single serving lasagnas or meatloaves, this pan does it all. When my girlfriend stopped in for tea this morning, I quickly threw together these cakes and we sat and chatted, while they cooked in the microwave. It was so nice...... wait, what?!? The microwave? Oh yeah, I made these little beauties in the microwave. Crazy isn't it?? You'd think that cake in the microwave would be dense and soggy, but these are totally awesome, light and fluffy, just as they would be if baked in the oven. My girlfriend was just as surprised as you all are, LOL.

Note: To learn more about the products used in this recipe, click here .

6 Minute Pineapple Upside Down Cherry Cakes
printable version

1 box Cherry Cake mix
1/4 C coconut oil, melted
1/4 C canola oil
3 eggs
1 C warm water
3 tsp brown sugar, divided
1/2 C chopped pineapple
maraschino cherries to garnish
mint leaves to garnish

If it's your first time using your Single Servings Pan, you will want to grease them. I used some coconut oil to prep mine. In the bottom of each well, sprinkle 1/2 tsp of brown sugar and place a few pieces of pineapple, to cover bottom.

Combine the cake mix, coconut oil, canola oil, eggs and water in the Classic Batter Bowl or large bowl. Whisk everything together until smooth. Pour batter over brown sugar and pineapple; filling each well to half full. Place pan into the microwave and cook for 6 minutes. Using oven mitts, remove from microwave and invert onto a cooling rack. Let cook 3-5 minutes, before lifting the pan away from the cakes. If they stick, use the scrapper provided to loosen the cake from the edges. Let cool.

Garnish with thickened maraschino cherry juice (bring to a boil and simmer until thickened), any remaining pineapple, cherries and mint leaves.

This post linked to

See Ya in the Gumbo
In & Out of the Kitchen
You're Gonna Love it


Terri Henkels said...

They look delicious! I am in awe and shock that they turn out so nicely via the microwave. Who would have thought! Can't wait to try the recipe.

Hilary Cook said...

Hello to a fellow PC Consultant. Awesome pan! Thanks for another recipe for it. I like to see what others make outside of our PC recipes.

Cynthia Landrie said...

I would have never guessed these were made in the microwave! Love the cherry/pineapple combination.
Thank you for linking up to the In and Out of the Kitchen link party. I look forward to seeing what you bring next week!

Cynthia at http://FeedingBig.com

plasterers in bristol said...

They look out of this world..

Kim Bee said...

Dude you know how much I love cherry. These look amazing.

Stephanie Wnek said...

I love any cake I can make in 6 minutes! Thanks for sharing. I found you on Lets Get Social Sunday. I post a lot of recipes from cookbooks as well. Would love for you to come check out my blog. I am a new subscriber!