Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
2.6 from 8 ratings
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
  • 1 pineapple slice
  • 1 dark brown sugar
  • 1 maraschino cherry or several raisins
  • 1 egg
  • 1 1/2 tablespoon canola oil
  • 3 tablespoon plain lowfat yogurt
  • 1/16 teaspoon salt
  • 2 1/2 tablespoon white rice flour
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoon sugar
  • 1/8 teaspoon vanilla
  1. 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.
  2. 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.