Pineapple Upside Down Cake Iv

1/4 c Margarine

1/3 c Firmly packed Lt Brown Sugar

1 cn Pinnapple slices, 16 oz size

4 Maraschino Cherries cut 1/2

1 1/4 c Flour

3/4 c Sugar

2 ts Baking powder

1/2 ts Salt

1 Egg

1/3 c Oil

1 c Pineapple juice

1/2 ts Vanilla extract

1/2 ts Almond extract

1. Cut 2 circles of waxed paper to fit bottom of microwaveable 8 inch

round cake pan. 2. Place margarine on waxed paper. Microwave on high, 45 seconds;

sprinkle brown sugar on melted margarine and arrange 7 pineapple slices on sugar, add cherries to center of pineapple slices. 3. Put flour, granulated sugar baking powder and salt in mixing bowl.

Blend together egg, oil, pineapple juice and extracts. Pour into dry ingredients and blend with wooden spoon. Pour batter over pineapple slices. Microwave at 50% (medium) 5 minutes. Rotate disk once. Microwave on high, 4 to 4 1/2 minutes, rotating dish twice. Let stand in pan 5 minutes. Invert onto Serving Plate. Peel off wax paper if it comes out with cake.