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Pineapple Upside-Down Cake

 Pineapple Upside-Down Cake
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.
10 ServingsPrep: 10 min. Bake: 25 min.


  • 1 can (20 ounces) unsweetened crushed pineapple
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1/2 cup egg substitute
  • 1 egg white
  • 3/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder


  • 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,

2 of 2

Pineapple Upside-Down Cake (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 2 starch.