STONE WAVE PINEAPPLE UPSIDE DOWN CAKE
Put 1 tbsp of butter and 1 tbsp of brown sugar in the Stone Wave.
Cover and microwave for 1 minute to melt the butter; mix all ingredients.
Put ¼ cup of crushed pineapple in the cooker.
Put 2 tbsp of pineapple juice from the fruit in the cooker.
Put 1 Sara Lee ™ buttery sunshine cake in the cooker upside down and gently press it into the fruit.
Cover and microwave for 30 seconds then let it set for 1 minute.
Remove the cover from the Stone Wave.
Put a small plate or saucer over the Stone Wave. Holding the plate in place, quickly turn the cooker over onto the plate and allow the cake with sauce to fall out onto the plate.
Option: Before serving, drizzle some chocolate sauce over the top of the cake.
Note: Microwave cooking times may vary.
Add some sweetness to your fall morning with this easy single serve Pumpkin Coffee Cake from HeatherLikesFood.com!
1 Tbsp butter
2 tbsp sugar
2 tbsp pumpkin puree
vanilla extract, few drops
1/4 C All Purpose flour
1/8 tsp baking powder
pinch of salt
pinch of ground cloves
1 tbsp butter
2 tbsp flour
1 tbsp brown sugar
1/4 tsp cinnamon
In a mug soften 1 tbsp of butter in microwave, about 5 seconds. You don’t want it melted, just soft. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in pumpkin, vanilla (just a tiny bit, we’re talking drops), flour, baking powder, and pinch of salt and cloves; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
For streusel – In a separate, small bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and 1/4 tsp cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When all ingredients are combined, pour on top of cake batter in mug.
Cook in the microwave for 50-80 seconds depending on your microwave. It will look just barely set on top. You don’t want to overcook it. Eat white it’s still warm.