Pineapple Upsidedown Cake Recipe
1 (8 1/4 ounce) can crushed pineapple in juice, drain and reserve juice
1 (1 1/3 ounce) package sugar free, unflavored gelatin
1 tablespoon brown sugar
1/2 cup egg substitute
1 egg white
3/4 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Heat oven to 375 degrees. Line a 9- inch round pan with parchment paper and lightly spray with nonstick cooking spray. Sprinkle parchment paper with brown sugar and spread pineapple evenly in bottom of the pan. Sprinkle dry gelatin over pineapple.
Beat egg substitute and egg white using an electric mixer on high until very thick, about 5 minutes. Gradually beat in sugar. Add enough water to pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed. Gradually add flour, baking powder and salt, beating until batter is smooth. Pour batter into pan.
Bake about 25-30 minutes or until an inserted toothpick comes out clean. Remove from oven and immediately run a knife around the outside of the cake to loosen. Invert pan on a plate and carefully remove pan and parchment paper. Allow cake to cool. Slice into 8 pieces.
Makes 8 Servings
Serving Size: 1 piece
| nutrients per serving | |
|---|---|
| calories: | 166 |
| total fat: | trace (1% of calories) |
| saturated fat | trace |
| cholesterol: | 0 mg |
| sodium | 280 mg |
| carbohydrate: | 34 g (87% of calories) |
| protein: | 5 g (12% of calories) |
| fiber: | 1 g |
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