Pineapple Upside-Down Cake

Travis Pratt


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


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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!