Pineapple Upside-Down Cake Recipe

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Anne Polhemus of North Merrick, New York doles out slices of this sunny-colored dessert while it's still warm from the oven. The moist cake gets fruity flavor from crushed pineapple and lemon gelatin.

This recipe is:

Diabetic Friendly

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Pineapple Upside-Down Cake Recipe

Prep: 10 min. Bake: 25 min.

Yield: 10 Servings

10 25 35

Ingredients

1 can (20 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice
1 package (.3 ounce) sugar-free lemon gelatin
1/2 cup egg substitute
1 egg white
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder

Directions

Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice for another use). Line a 9-in. round baking pan with waxed paper; coat with cooking spray. Spread pineapple over waxed paper; sprinkle with gelatin.
In a large bowl, beat egg substitute and egg white. Beat in the sugar, reserved pineapple juice and vanilla. Combine flour and baking powder; add to egg mixture and mix well. Pour over gelatin.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; invert onto a serving plate. Serve warm. Yield: 10 servings.

Nutritional Facts 1 slice equals 139 calories, trace fat (trace saturated fat), 0 cholesterol, 95 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.

Originally published as Pineapple Upside-Down Cake in Quick Cooking March/April 1999, p16

Unmolding Gelatin Cake

When I have trouble unmolding my favorite gelatin cake, I turn it over onto a serving platter and drape the mold with a hot damp towel for a minute. This loosens the gelatin and it comes right out. —Alice Debus, Colville, Washington

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Pineapple Upside-Down Cake

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Reviewed on Feb. 25, 2010 by Wrigely

I make this all the time for bake sales or school events. I make 6 cakes and all 6 sell fast for a good price every time. It is so easy to make and comes out of pan clean!