Low-Fat Pineapple Upside Down Cake

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
  • Sprinkle brown sugar on waxed paper.
  • Drain pineapple and reserve juice.
  • Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
  • Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
  • Gradually add sugar.
  • Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
  • Gradually add flour, baking powder and salt, blending until batter is smooth.
  • Pour batter into pan.
  • Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
  • Carefully remove waxed paper.
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