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 Pub date
2008-01-04

Pineapple Lemon Upside-Down Cake Recipe

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Pineapple Lemon Upside-Down Cake
Makes 8 servings
• 1 8 1/4 ounce can crushed pineapple in juice, drained and juice reserved
• 1 0.3 ounce package sugar-free lemon or orange flavored gelatin
• 2 eggs
• 1 egg white
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
Heat oven to 375°. Line round pan, 9x1 1/2 inches, with waxed paper; spray with nonstick cooking spray. Spread pineapple evenly in pan; sprinkle with gelatin (dry). Beat eggs and egg white in small bowl on high speed until very thick and lemon colored, about 5 minutes; pour into medium bowl. Gradually beat in sugar. Add enough water to reserved pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed.
Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Immediately loosen cake from edge of pan; invert pan on heatproof serving plate. Carefully remove waxed paper. Serve warm.
NUTRITION FACTS
Calories 160 (Calories from Fat 20)
Fat 2g (Saturated 1g)
Cholesterol 70mg
Sodium 170mg


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