Low-fat Pineapple Upside Down Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (20 ounce) can crushed pineapple
• 1 (1 1/3 ounce) package fat free sugar-free gelatin mix
• 1 tablespoon brown sugar
• 2 eggs
• 1 egg
• 3/4 cup sugar or 3/4 cup splenda sugar substitute
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 375 degrees.
• 2 line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
• 3 sprinkle brown sugar on waxed paper.
• 4 drain pineapple and reserve juice.
• 5 spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
• 6 using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
• 7 gradually add sugar.
• 8 add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
• 9 gradually add flour, baking powder and salt, blending until batter is smooth.
• 10 pour batter into pan.
• 11 bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• 12 when done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
• 13 carefully remove waxed paper.