Do you love pineapple? This pineapple upside down cake is delicious, gluten free, and also low FODMAP for anyone on a low FODMAP diet for IBS. This recipe makes two servings, ideal for baking in a ramekin. This small-batch baking style reduces leftovers. That means you won’t be chowing down on this treat for days, which we can appreciate! But you can also double or triple the recipe depending on how many people you plan to serve.
If you don’t have fresh pineapple at the ready, use canned pineapple instead. But avoid pineapple packed in syrup. Look for pineapple packed in 100% juice or better yet, water.
Ramekins are great for baking portion-controlled, individual desserts. If you don’t have any in your kitchen, click here to order some.
Ingredients:
- Cooking spray
- 5 teaspoons butter, divided and softened
- 1 and 1/3 Tablespoons sugar, divided
- 2 slices pineapple
- 1 egg yolk
- 1/8 teaspoon vanilla extract
- 3 Tablespoons Gluten Free All Purpose Flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 Tablespoon lactose free milk (2% milk)
Instructions:
- Preheat oven to 350°F. Lightly spray two ramekins (or a baking dish large enough to fit the number of servings, if you are making more than two).
- Melt 1/2 the butter and mix with 1/4 of the sugar. Pour into each ramekin and spread out to cover the bottom of the dish. Place a pineapple slice on top.
- In a separate bowl, mix together remaining butter and sugar.
- Add egg yolk and vanilla extract and mix well.
- Add flour, baking powder, and salt and stir until just combined.
- Gently stir in milk.
- Transfer batter to baking dish and smooth batter over pineapple.
- Place in oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool for about 15 minutes.
- To serve, place a plate on top of the baking dish and invert the dish. The cake should slide out easily.
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