Pineapple Upside-Down Cake

Travis Pratt

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

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

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:

273 calories

Dietary restrictions:

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

Daily value:

14%

Servings:

2
  • Fat 27g 42%
  • Carbs 67g 22%
  • Saturated 4g 18%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 41g
  • Monounsaturated 15g
  • Polyunsaturated 7g
  • Protein 11g 22%
  • Cholesterol 189mg 63%
  • Sodium 433mg 18%
  • Calcium 310mg 31%
  • Magnesium 44mg 11%
  • Potassium 380mg 11%
  • Iron 2mg 10%
  • Zinc 1mg 10%
  • Phosphorus 432mg 62%
  • Vitamin A 92µg 10%
  • Vitamin C 80mg 133%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 60µg 15%
  • Vitamin B12 1µg 12%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 21%
  • Vitamin K 16µg 21%
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