Pineapple Upside Down Cake
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.
Servings
2
servings
Ingredients
- 1 pineapple slice
- 1 dark brown sugar
- 1 maraschino cherry or several raisins
- 1 egg
- 1.5 tablespoon canola oil
- 1/16 teaspoon salt
- 2 1/2 tablespoon white rice flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon sugar
- 1/8 teaspoon vanilla
Directions
- Prepare the base.
- Spray a 2-cup ramekin with nonstick cooking spray. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside. 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.