We made the cake in the fluted pan at our meeting, the one that made it said to use about 1/4 cup less liquid than called for especially if you are putting the icing into it before cooking.
Anyway, she cooked it on high for 11 to 13 minutes.

 

I now make it all the time. I buy a Duncan Hines Chocolate or Devil's Food Cake Mix, No Name canned icing and that's it. I mix the cake according to the directions with the water, oil and eggs. Spritz the fluted pan VERY well both around the circumference inside and around the inside tube (the inside inside LOL) and then I pour in the prepared cake mix, plop on about 1/2 can of icing and bake for 12 minutes in micro.

If the micro doesn't have a turntable or won't rotate because it's not wide or deep enough for the pan (in my case mine is wide enough but not deep enough) then turn it every 3 minutes a 1/4 turn.

I let it sit 15-20 minutes and then flip it over onto the large S/A square platter and that's it. Self-iced cake (icing goes through the cake to make it super moist, ends up on the bottom of the pan and then when flipped becomes the glaze for the top and sides of the cake)

Hope that helps.

 

I buy any brand cake mix and add 2 cups sour cream and 3 eggs. Oil the stoneware fluted pan well and pour in mix. Microwave on high for 13-15 minutes. Let cool 5 minutes. Loosen the edges and invert onto serving plate. Let cool completely. Put 2-3 tablespoons prepared frosting in the microcooker and microwave for 13 seconds. Drizzle over cooled cake. Garnish with shaved chocolate, nuts, coconut, powdered sugar or fruit - you choose the combinations according to taste and flavor compatability.