I made this with blueberries yesterday. I baked it in 2 pyrex 10-oz. custard cups or bowls. I carefully measured the blueberries. After cooking the blueberries, I added more to bring the total back up to a full half cup.. I baked this in my very old 700 W microwave. You may be able to bake for two minutes at half power plus one minute at full power.
Small Quick Upside Down Cake
Quick Cake mix:
1 box 18.5 oz. pkg yellow cake mix
1 pkg. instant vanilla pudding mix
Combine the ingredients. Store in closed container.
Small Quick Blueberry Upside Down Cake
1/2 cup of Quick Cake Mix
1 egg
1 Tbs. oil
1 Tbs. water
1/2 cup Blueberries (or other fruit)
Sugar or Splenda to taste to sweeten fruit If using sweetened, frozen you may not need any additional.
Ice cream or whipped topping, if desired.
Sweeten fruit, if desired. Microwave in glass measuring cup on high for 3 minutes, if fruit is frozen. If it is room temperature, cook on high for 1 to 1 1/2 minutes until hot. If total is less than 1/2 cup after cooking, add more fruit and cook for 1 to 1+1/2 minutes more.Place fruit in 2 10-oz. custard cups
In a separate bowl, combine the cake mix, egg, oil, and water. Spoon over the hot fruit.
Microwave on 50 percent power (on my micro that is #6 or defrost) for 2+1/2 minutes. Them Microwave on high for 1+1/4 minutes more.
Let stand for 3 to 5 minutes to prevent mouth burns and permit carry-over cooking. Top with ice cream or whipped topping, if desired, when serving.
If your microwave only has on and off settings, you can bake the cake for 2 minutes on high. It will still be good, but it will not be quite as light.
Small Quick Upside Down Cake
Quick Cake mix:
1 box 18.5 oz. pkg yellow cake mix
1 pkg. instant vanilla pudding mix
Combine the ingredients. Store in closed container.
Small Quick Blueberry Upside Down Cake
1/2 cup of Quick Cake Mix
1 egg
1 Tbs. oil
1 Tbs. water
1/2 cup Blueberries (or other fruit)
Sugar or Splenda to taste to sweeten fruit If using sweetened, frozen you may not need any additional.
Ice cream or whipped topping, if desired.
Sweeten fruit, if desired. Microwave in glass measuring cup on high for 3 minutes, if fruit is frozen. If it is room temperature, cook on high for 1 to 1 1/2 minutes until hot. If total is less than 1/2 cup after cooking, add more fruit and cook for 1 to 1+1/2 minutes more.Place fruit in 2 10-oz. custard cups
In a separate bowl, combine the cake mix, egg, oil, and water. Spoon over the hot fruit.
Microwave on 50 percent power (on my micro that is #6 or defrost) for 2+1/2 minutes. Them Microwave on high for 1+1/4 minutes more.
Let stand for 3 to 5 minutes to prevent mouth burns and permit carry-over cooking. Top with ice cream or whipped topping, if desired, when serving.
If your microwave only has on and off settings, you can bake the cake for 2 minutes on high. It will still be good, but it will not be quite as light.