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A visitor asks for Tupperware®'s Pineapple Upside-Down Cake which can be made in the microwave.  It wasn't in Tupperware®'s recipe pages, nor did I have it on file as I have a personal prejudice against cooking desserts like this in microwave, but it you like it and it works for you, hey.....  

I don't recommend the high fat in some of these recipes; I'm just passing them on. They make quite a dramatic and delicious presentation at Tupperware® parties, however.  A fourth version with my own variations is included.  Use a Microwave-able baking dish for this recipe; other plastic (including reheat-able microwave dishes) won't hold up to it and may melt and/or release possibly toxic chemicals into the food.  Naturally any of these recipes can be baked conventionally in a regular oven, following the baking instructions on the cake mix box.

Microwave Pineapple Upside-Down Cake #1
Contributed by Adriana:

1 box yellow cake mix
1 15- or 16-oz can pineapple rings or chunks
3/4 cup brown sugar
1 stick butter
Maraschino cherries

Prepare cake mix as directed on box.  In small Rock n' Serve melt 1 stick of  butter.  Pour brown sugar and butter around cone of 3 qt. casserole.   Stir until completely combined.  Arrange pineapple and cherries in brown sugar mixture.  Pour cake mix over pineapple / brown sugar mixture. Microwave on high 10 - 13 minutes. 

Microwave Pineapple Upside-Down Cake #2
Sent by Maria,  from the TupperAngels:

1 15- or 16-oz can sliced pineapples
Maraschino cherries
1 box yellow cake mix

Place the cone in the middle of the deep stack cooker.  Arrange whole sliced pineapples on the bottom of the deep stack cooker.  Put cherries in the middle of the pineapple rings.  Prepare the yellow cake mix according to instructions, and pour into the stack cooker.  Microwave 15 min then let sit for 5 min.  Then turn it over onto a plate.

Microwave Pineapple Upside-Down Cake #3
From Sunshine Enterprises Tupperware® Distributorship:

1 cup brown sugar
1 stick butter
1 15- to 16- oz can crushed pineapple, drained (reserve the juice)
maraschino cherries
white cake mix

Make cake mix according to box directions; use the reserved pineapple juice and top off for amount of water called for on the box.

Place crushed pineapple all over the bottom of the 3 Qt stack cooker and around the cone.  Decorate with cherries.

Melt stick of butter and brown sugar in Rock 'n Serve in the microwave for 30 seconds on high.  Pour over crushed pineapple and cherries.   Pour cake mix on top. 

Cook on high 14 minutes.  If  your microwave has no turn table, rotate four times during the cooking cycle.

Microwave Pineapple Upside-Down Cake #4

Personally, there is no way I would serve a cake topped with an entire stick of butter.  Part of the flavor and texture of the topping of the pineapple upside-down cake is in the butter, however, plus it helps with removal from the pan.   This is how I used to make non-microwave pineapple upside down cake, using a large cast-iron skillet and the oven.  I'm sure it would work as well as the above if you nuked it instead of baking conventionally.

2/3 cup dark brown sugar, packed (Note #1)
2 Tablespoons butter or non-hydrogenated full-fat margarine 
1 16-oz can pineapple rings, drained (reserve juice)
Maraschino cherries (Note #2)
1 box yellow cake mix

Melt butter in the deep stack cooker.  Add the brown sugar and 1/4 cup of the juice.  Stir to mix, then cook until mixture starts to thicken, stirring from time to time with a wooden spoon.  Watch carefully as you don't wish to burn it.

Add cone.  Arrange drained pineapple rings in the sugar-syrup around the cone, cutting as required.   Careful; the mixture is very hot.  Add maraschino cherries artistically.  If any pineapple is left over, chop and sprinkle over the rings.  

Prepare cake mix as instructed, substituting the rest of the pineapple juice as part of the liquid.   (Note #3)  Pour cake mix gently over the pineapple rings.

Microwave on high for 14 to 15 minutes, rotating every four minutes if your micro doesn't have a turntable.   Let sit for 5 minutes.

Loosen the cake from the sides of the pan with a spatula.  Place a cake plate on top of the stack cooker.  Holding both items firmly together, flip them upside-down (over the counter, not over the floor!).   Tap and jiggle if necessary to let the cake release from the pan.  If any pineapple pieces stick to the baking dish, remove with a spatula and replace on the cake.  Scrape out any remaining yummy syrup.  Enjoy!

Note #1:   If you use pineapple packed in its own juice-- no sugar added-- and you like things sweet, you may wish to increase the brown sugar to 3/4 cup.

Note #2:   I frequently added 1/2 cup of raisins instead of maraschino cherries.  Raisins soaked overnight in a little rum is even better.  Add the small amount of rum to the brown sugar mix before you cook it to thicken, if some didn't absorb into the raisins; any alcohol boils away.   Some people add chopped walnuts or pecans; very tasty too.

Note #3:  For a variation in flavor, add either 1/2 tsp. pineapple extract  to the cake, OR 1/2 teaspoon finely grated orange rind.