Microwave Pineapple Upside-Down Cake

• 1/3 cup brown sugar
• 2 tablespoons butter or 2 tablespoons margarine
• 3 slices canned pineapple
• 9 glace cherries
• 60 g butter or 60 g margarine
• 1/3 cup caster sugar
• 1 large egg
• 1/4 cup milk
• 1 cup self-raising flour
• 1 teaspoon cinnamon, ground
• 1 teaspoon ginger, ground

1. Grease an 18cm round dish and place a greased circle of paper in the base.
2. For the caramel, cream brown sugar and 2 tablespoons butter and spread over base.
3. Arrange a slice of pineapple in the centre with half circles around it. Fill spaces with cherries.
4. For the cake mixture, beat 60g butter and sugar to a cream. Add egg and mix carefully without beating.
5. Add the sifted dry ingredients alternately with the milk and mix.
6. Pour mixture over caramel and fruit.
7. Cook on MEDIUM-HIGH (70%) for 6-7 minutes or until just firm in the centre. (I had to put mine on for an extra 2 minutes and 50 seconds, it will vary according to your microwave).
8. Allow to stand for 2-3 minutes before turning out onto a plate.
9. Serve hot with custard or cream, or warm for morning tea.

brown sugar, butter, pineapple, glace cherries, butter, caster sugar, egg, milk, flour, cinnamon, ginger

Taken from www.food.com/recipe/microwave-pineapple-upside-down-cake-382103 (may not work)