Pineapple Upside-Down Cake |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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. 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 king arthur unbleached 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 near the center comes out clean. Cool for 5 minutes; invert onto a serving plate. Serve warm. Yield: 10 servings.
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