Pineapple-Lemon Upside-Down Cake

Recipe by PaulaG
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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