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6 ratings

Pineapple Upside-Down Cake

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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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 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
Servings2
Calories Per Serving275
Total Fat13g20%
Sugar22gN/A
Saturated2g9%
Cholesterol81mg27%
Protein5g10%
Carbs35g12%
Vitamin A40µg4%
Vitamin B120.3µg5.3%
Vitamin B60.2mg9.7%
Vitamin C40mg66%
Vitamin D0.4µg0.1%
Vitamin E2mg10%
Vitamin K8µg10%
Calcium152mg15%
Fiber2g6%
Folate (food)28µgN/A
Folate equivalent (total)28µg7%
Iron0.8mg4.6%
Magnesium21mg5%
Monounsaturated8gN/A
Niacin (B3)0.8mg3.9%
Phosphorus209mg30%
Polyunsaturated3gN/A
Potassium184mg5%
Riboflavin (B2)0.2mg10.5%
Sodium211mg9%
Sugars, added12gN/A
Thiamin (B1)0.1mg6.8%
Zinc0.7mg4.6%