Microwavable Pineapple Upside Down Cake


Recipe By Roben Ryberg from the book "Gluten-Free in Five Minutes."

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.

Photo Credit: Travis Pratt

Yield: 2 servings



  • 1 egg
  • 1 tablespoon, plus 1 teaspoon canola oil
  • 3 tablespoons plain low-fat yogurt
  • 1⁄16 teaspoon salt
  • 2½ tablespoons white rice flour
  • ½ teaspoon baking powder
  • 1½ tablespoons sugar
  • 1⁄8 teaspoon vanilla
  • BASE:
  • 1 pineapple slice
  • 1 tablespoon brown sugar (dark preferred)
  • 1 maraschino cherry or several raisins


  1. Prepare the base.
  2. Spray a 2-cup ramekin with nonstick cooking spray.
  3. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.
  4. In small bowl or cup, briefly beat egg until almost uniform in color.
  5. Add remaining ingredients and mix well to combine.
  6. Pour batter over prepared base and tap ramekin to level batter.
  7. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
  8. Gently remove from dish, invert, and cool.


Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
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