“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
49
and
half
of
the
whipped
topping
in
the
Small
Micro
cooker.
Microwave
on
HIGH
15
‐
30
seconds
or
until
melted;
stir
until
smooth
using
Skinny
Scraper.
Drizzle
glaze
over
cake.
Garnish
cake
with
remaining
whipped
topping
using
Easy
Accent
Decorator.
PINEAPPLE
UPSIDE
‐
DOWN
CAKE
VARIATIONS
1
stick
butter
1
‐
cup
dark
brown
sugar
1
8
oz.
crushed
pineapple
Pineapple
Cake
Mix
3
eggs
16
oz.
sour
cream
Melt
butter
in
saucepan.
Add
brown
sugar
and
crushed
pineapple.
Cook
over
medium
low
heat
until
dissolved.
Let
cool
slightly.
Mix
cake
mix,
eggs,
and
sour
cream
together.
Spray
Deep
Covered
Baker
with
vegetable
oil
using
Kitchen
Spritzer.
Pour
pineapple
mixture
into
Baker.
Spoon
cake
mixture
on
top
of
pineapple
mixture.
Microwave
for
13
minutes.
If
your
microwave
does
not
have
a
turntable,
turn
after
6
1/2
minutes
and
resume
cooking.
Let
cake
cool
10
‐
15
minutes
and
serve.
VARIATION
1
1
stick
butter,
sliced
into
Tbsp
½
cup
brown
sugar
15oz
can
sliced
pineapple
Maraschino
cherries
Pineapple
Supreme
Cake
Mix
15
oz
can
crushed
pineapple
Put
pats
of
butter
and
½
cup
brown
sugar
on
the
bottom
of
baker.
Then
add
pineapple
rings
and
place
cherries
in
the
holes.
In
a
mixing
bowl,
mix
a
pineapple
supreme
cake
mix
and
a
can
of
crushed
pineapple
together,
mixing
well.
Pour
over
the
pineapple
rings
and
cover.
Microwave
for
15
minutes.
Let
it
cool
completely
and
invert
onto
a
platter.
VARIATION
2