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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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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


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.