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.

Click here to see 7 Surprising Things You Can Make in the Microwave

2
Servings
228
Calories Per Serving
Deliver Ingredients

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

Total Fat
16g
23%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Vitamin A, RAE
20µg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
62mg
6%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
45mg
6%
Selenium, Se
4µg
7%
Sodium, Na
128mg
9%
Water
27g
1%

Pineapple Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pineapple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.