Pineapple Upside Down Cake in a Mug
THM:E, low fat, no sugar added, gluten/nut free
Serves: 1
  • ¼ cup pineapple tidbits canned in their own juice, drained
  • 3 T oat flour (use gluten free if necessary)
  • ½ tsp. baking powder
  • Dash of salt
  • Cinnamon to taste
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • 1 T low-fat Greek yogurt
  • 2 T egg whites (the carton kind works great)
  • 1 T water
  • Fresh cranberries for topping, optional (or you could put some in with the pineapple before baking)
  1. Spray a glass 2-cup Pyrex bowl or other small oven-safe bowl with nonstick cooking spray. Place the pineapple in the bottom.
  2. Stir together the rest of the ingredients and pour over the top of the pineapple. Bake at 350 degrees F for 20 minutes. Take the cake out of the oven and let it sit for a few minutes. Run a knife around the outside of the cake and invert onto a plate. Top with fresh cranberries if desired and enjoy!
Recipe by Briana Thomas at