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.

Click here to see 7 Surprising Things You Can Make in the Microwave

Ingredients

For the base

  • pineapple slice
  • dark brown sugar
  • maraschino cherry or several raisins

For the cake

  • egg
  • 1 1/2  Tablespoon  canola oil
  • 3  Tablespoons  plain lowfat yogurt
  • 1/16  Teaspoon  salt
  • 2 1/2  Tablespoons  white rice flour
  • 1/2  Teaspoon  baking powder
  • 1 1/2  Tablespoon  sugar
  • 1/8  Teaspoon  vanilla

Directions

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.

Nutritional Facts

Total Fat
17g
24%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Vitamin A, RAE
20µg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
104mg
10%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Magnesium, Mg
6mg
2%
Phosphorus, P
72mg
10%
Selenium, Se
3µg
5%
Sodium, Na
253mg
17%
Water
25g
1%

Pineapple Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pineapple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.