I've always liked the idea of cake/muffins/brownies/cookies in a mug in the microwave. Mostly, because if I make a whole pan of brownies or such... I'll eat them all. So it's nice to be able to have a treat without having all of the tempting leftovers. Lately, Lydia's really been interested in helping me cook in the kitchen, so we've been doing a lot of these little recipes because she can help me measure all of the ingredients - she doesn't have to wait for a long time for the end result - and it doesn't make a huge mess in the kitchen. We had some leftover maraschino cherries and some pineapple rings in the pantry and this cake was SO good. We may have made it 3-4 days in a row. I have a big soup-mug that I used because the pineapple ring fit perfectly in the bottom, but if I was using a regular mug, I'd just slice the ring on one side and wrap it to fit.
Pineapple Upside-Down Cake in a Mug
1 canned pineapple slice
1 maraschino cherry
2 Tbsp light brown sugar
1/4 cup all-purpose or plain flour
2 Tbsp granulated sugar
1/4 tsp baking powder
1/8 tsp salt
2 Tbsp pineapple juice (reserved from the can of pineapple slices)
1 Tbsp vegetable oil
1 Tbsp beaten egg
1/8 tsp vanilla extract
Directions:
In a 12oz glass coffee mug, layer the brown sugar, pineapple slice and place a maraschino cherry in the center of the pineapple ring. In a medium bowl, whisk together remaining ingredients and pour on top of pineapple slice. Microwave on 50% power for 2 1/2 minutes. Let sit 30 seconds, run a knife around the outside of the cake and then turn out onto a plate. Scrape all the syrup from the bottom of the mug onto the cake.
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