Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
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

8 ingredients

3 steps

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

Directions

1

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.
2

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.
3

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.