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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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.

Nutrition

Calories per serving:

218 kcal

Daily value:

11%

Servings:

2
  • Carbohydrate, by difference 17 g
  • Protein 4 g
  • Total lipid (fat) 16 g
  • Vitamin A, IU 70 IU
  • Vitamin A, RAE 20 µg
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 8 µg
  • Ash 1 g
  • Calcium, Ca 107 mg
  • Carotene, beta 1 µg
  • Cholesterol 2 mg
  • Choline, total 3 mg
  • Fatty acids, total monounsaturated 9 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 2 g
  • Fatty acids, total trans 3 g
  • Fatty acids, total trans-monoenoic 3 g
  • Fiber, total dietary 2 g
  • Folate, DFE 3 µg
  • Folate, food 14 µg
  • Folate, total 14 µg
  • Lactose 1 g
  • Magnesium, Mg 11 mg
  • Phosphorus, P 89 mg
  • Potassium, K 69 mg
  • Retinol 20 µg
  • Selenium, Se 5 µg
  • Sodium, Na 256 mg
  • Starch 6 g
  • Sugars, total 2 g
  • Tocopherol, gamma 1 mg
  • Water 27 g
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