Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
Staff Writer

Travis Pratt

This recipe uses the white rice flour version of yellow cake poured atop a brown sugar and pineapple base. Then it is inverted after baking.

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For the base

Prepare the base. Spray a 2-cup straight-sided microwave-safe ramekin with nonstick cooking spray. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.

For the cake

In small bowl or cup, briefly beat egg until almost uniform in color. Add remaining ingredients and mix well to combine. Pour batter over prepared base and tap ramekin to level batter. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking. Gently remove from dish, invert, and cool.


Calories per serving:

273 calories

Dietary restrictions:

Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 14g 21%
  • Carbs 34g 11%
  • Saturated 2g 9%
  • Fiber 2g 6%
  • Trans 0g
  • Sugars 20g
  • Monounsaturated 8g
  • Polyunsaturated 4g
  • Protein 6g 11%
  • Cholesterol 94mg 31%
  • Sodium 216mg 9%
  • Calcium 155mg 15%
  • Magnesium 22mg 5%
  • Potassium 190mg 5%
  • Iron 1mg 5%
  • Zinc 1mg 5%
  • Phosphorus 216mg 31%
  • Vitamin A 46µg 5%
  • Vitamin C 40mg 66%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 30µg 7%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 8µg 10%
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