Microwave Pineapple Pastry

Instructions

• Take butter and cream cheese in the mixing bowl.
• To that add sugar and whisk well until it turns out creamy.
• Slowly add warm milk and make that into a thin paste.
• Now add vanilla essence and mix well.
• Sieve maida into a wet mixture along with the baking powder and baking soda.
• Mix very well.
• Pour the mixture into a greased 8*8 microwave-safe Baking tray.
• Microwave over high power for 4 minutes.
• After the cake is done allow it to cool down for 10 minutes.
• Then transfer that on to the cooling rack.
• After the cake cools down divide that into two equal-size sponge sheets.

Cake Preparation

• Take one of the sponge sheets.
• Apply pineapple juice over that.
• Apply a layer of cool whip over it.
• Place a few chunks of pineapple over the cream layer.
• Now put another sponge sheet on the top of the previous sponge sheet.
• Now cover the whole cake with cool whip.
• Put some pineapple pieces on the top of the cake and top that up with some maraschino cherries.
• Slice it into small pastry cakes!