Quick Ginger Bread-Pineapple Cake

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Drain pineapple, reserving juice. Add enough water to juice to equal 3/4 cup; set aside. Pat pineapple slices dry.
3. 3
   Coat a 9-inch round cake pan with melted butter; sprinkle with brown sugar. Arrange pineapple slices on top of brown sugar.
4. 4
   Combine pineapple juice mixture, cake mix, and egg whites; stir with a fork 1 minute. Pour batter into prepared cake pan.
5. 5
   Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate. Cut into wedges.