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Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings.
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

1 review

Test Kitchen Approved

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.

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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

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 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.

Pineapple Upside-Down Cake

Total Time

Makes

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Ingredients

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