Pineapple Upside-Down Cake Recipe


Nutrition

Cal/Serving: 252
Daily Value: 13%
Servings: 2

Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g21%
Saturated2g9%
Trans0g0%
Carbs28g9%
Fiber1g4%
Sugars16g0%
Protein5g11%
Cholesterol94mg31%
Sodium216mg9%
Calcium150mg15%
Magnesium17mg4%
Potassium145mg4%
Iron1mg4%
Zinc1mg5%
Vitamin A172IU3%
Vitamin C20mg34%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg10%
Niacin (B3)1mg3%
Vitamin B60mg8%
Folic Acid (B9)22µg6%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E2mg11%
Vitamin K8µg10%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

For the base :

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

For the cake :

  • 1 egg
  • 1 1/2 tablespoons 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 tablespoons 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.

Recipe Details

Recipe Courtesy of Roben Ryberg's Gluten-Free in Five Minutes?

Servings: 2
Cuisine: American
Special Designations: Healthy

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