Pineapple-lemon Upside-down Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
• 1 (1/3 ounce) package sugar-free lemon gelatin (4 serving size)
• 1 egg
• 2 egg whites
• 3/4 sugar
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

• 1 heat oven to 375°f.
• 2 line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
• 3 spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
• 4 combine flour, baking powder and salt, set aside.
• 5 with electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.
• 6 transfer egg mixture to medium bowl and gradually beat in sugar.
• 7 add enough water to pineapple juice to measure 1/3 cup.
• 8 beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.
• 9 gradually add the flour mixture, beating just until smooth.
• 10 pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• 11 immediately loosen cake from edge of pan and invert cake onto serving plate.
• 12 carefully remove the waxed paper.
• 13 serve warm.