“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
50
2
sticks
butter
2
cups
brown
sugar
15oz
can
crushed
pineapple
15oz
can
sliced
pineapple
1
box
yellow
cake
mix
(plus
eggs
for
cake)
Place
brown
sugar
in
bottom
of
Deep
Covered
Baker.
Melt
2
sticks
of
butter
in
microwave,
using
the
small
micro
‐
cooker.
Set
aside
portion
of
the
melted
butter
to
use
in
place
of
oil
in
the
cake
mix
(check
cake
mix
box
for
amount).
Place
remaining
melted
butter
in
baker
with
brown
sugar.
Mix
together,
then
microwave
4
‐
5
minutes
or
until
bubbly.
Drain
juice
out
of
both
cans
of
pineapple
into
measuring
cup;
set
aside.
Pour
crushed
and
sliced
pineapple
on
top
of
caramelized
brown
sugar.
4.
Prepare
cake
mix
as
directed
on
box
except
use
melted
butter
that
was
set
aside
in
place
of
oil
and
reserved
pineapple
juice
in
place
of
water.
Add
additional
water
to
pineapple
juice
to
reach
measurement
if
needed.
Whisk
cake
until
mixed
thoroughly.
Pour
cake
mix
on
top
of
pineapple
in
baker.
Microwave
15
‐
17
minutes
or
until
cake
in
middle
is
fully
cooked.
Let
rest
for
5
minutes
and
then
turn
the
cake
out
onto
a
platter.
PUMPKIN
CAKE
(LOW
FAT)
15
oz
can
pumpkin
1
box
spice
cake
mix
1
very
ripe
banana
3/4
cups
egg
beaters
Fat
Free
caramel
ice
cream
topping
Mix
all
ingredients
together
with
the
exception
of
ice
cream
topping.
Spray
the
Deep
Covered
Baker
with
oil
using
Kitchen
Spritzer.
Cook
in
microwave
on
high
for
13
minutes,
then
rest
for
10.
If
you
don't
have
a
turntable,
stop
it
a
few
times
and
turn
it
a
quarter
turn.
Invert
on
serving
plate
and
drizzle
the
caramel
topping.
You
can't
really
taste
the
banana,
but
it
adds
moisture
and
sweetness
to
the
cake.
PEANUTTY
CHOCOLATE
CAKE
1
pkg
(18.25
oz)
devil’s
food
cake
mix
1
container
(16
oz.)
sour
cream
3
eggs
9
peanut
butter
cup
candies
(0.6
oz.
Ea)
½
cup
peanut
butter
½
cup
(3
oz.)
semi
‐
sweet
chocolate
morsels
1
tsp
vegetable
oil
1
Tbsp
peanuts,
chopped