Pineapple-Lemon Upside-Down Cake

Total Time
45mins
Prep 15 mins
Cook 30 mins

This cake has a light lemon flavor. It is lower in fat and sugar than a traditional upside down cake.

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
  3. Spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
  4. Combine flour, baking powder and salt, set aside.
  5. With electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.
  6. Transfer egg mixture to medium bowl and gradually beat in sugar.
  7. Add enough water to pineapple juice to measure 1/3 cup.
  8. Beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.
  9. Gradually add the flour mixture, beating just until smooth.
  10. Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  11. Immediately loosen cake from edge of pan and invert cake onto serving plate.
  12. Carefully remove the waxed paper.
  13. Serve warm.
Most Helpful

5 5

This turned out great! I followed the recipe other than using half splenda. I will be making this a lot! Thanks!

Well...I made this a little differently...In a cast iron skillet with crushed pineapple chunks, sugar-free lime jello (couldn't find lemon), part whole-wheat flour and part Splenda. The cake has a very nice texture and is only lightly sweet. I wasn't impressed with the artificial taste of the jello and it didn't add any texture. Made for 1-2-3 hit wonders.

5 5

Oh my, this is so so easy and good--it's going to become a regular go-to dessert for me. I love pineapple and love lemon so how could it miss? I must admit I made it in a square pan and guess what--tasted just as good!