I made the pineapple upside down cake in the microwave today and it did not turn out so well. The cake batter rose up over the top of the middle thingy in the fluted stoneware pan and that part stayed liquidy. Here is what I did: 1 stick margerine 1 cup dark brown sugar 1 pineapple cut with pineapple wedger, then sliced duncan hines pineapple supreme cake mix 3 eggs 1/3 cup oil 1 and 1/3 cup pineapple juice/water mixed I melted the margerine and brown sugar together, placed in bottom of fluted pan, arranged pineapple slices and maraschino cherries over that. I could not make rings with the pineapple, I guess mine was too big, it would not fit together in the bottom of the pan. I made the cake as directed on the package and poured into pan over pineapple. I cooked in microwave 10 minutes. At that time, I noticed that the middle had rose up over the center column of the pan and was really runny. I baked it for another minute, it was still runny. I scraped the runny part off the center column and cooked another 2 minutes. At that point it was no longer runny, but now the edges were hard, especially once it cooled and set a little bit. The part with the pineapple/brown sugar/butter was good though. What do you think I did wrong? Did I use too much batter in the fluted pan? If so, what about taking part of the batter and showing how you can also do it in the little prep bowls? How long would you cook that for, the same amount of time as the lemon cakes? At least this was a test run before I demo it at a party this weekend!!