Upside Down Plum Cakes
|Packed brown sugar||3 Tablespoon|
|Plums||4 Medium, thinly sliced|
|Baking mix||1 Cup (16 tbs) (Variety)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Tablespoon|
|Whipped cream/Vanilla yogurt||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Place 3 tablespoons brown sugar and the margarine in 1-cup microwavable measure.
Microwave uncovered on high about 1 minute or until sugar is melted and mixture can be stirred smooth.
Divide caramel mixture among four 10-ounce custard cups.
Arrange 1 sliced plum, overlapping slices, in bottom of each cup.
Beat remaining ingredients except whipped cream in medium bowl with wire whisk or hand beater until well blended.
Divide batter among cups.
Arrange cups in circle in microwave oven.
Microwave uncovered on high 5 to 6 minutes, rotating cups 1/2 turn after 2 minutes, until tops are almost dry and toothpick inserted in centers comes out clean.
Let cakes stand uncovered on flat heatproof surface (not wire rack) 2 minutes.
Invert cakes onto heatproof serving plates.