PINEAPPLE UPSIDE-DOWN CAKE

Pineapple Upside-Down Cake image

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.

Provided by Taste of Home

Time 35m

Yield 10 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.