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Pineapple Upside-Down Cake

Total Time

Prep: 10 min. Bake: 25 min.

Makes

10 servings

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.

Ingredients

  • 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 vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder

Directions

  1. 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.
  2. 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.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; invert onto a serving plate. Serve warm.

Nutrition Facts

1 slice: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 95mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 3g protein.

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