Pineapple-Lemon Upside-Down Cake

"This cake has a light lemon flavor. It is lower in fat and sugar than a traditional upside down cake."
 
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photo by ladypit photo by ladypit
photo by ladypit
Ready In:
45mins
Ingredients:
9
Serves:
8
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ingredients

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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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Reviews

  1. EyesForASkinnyFuture
    This turned out great! I followed the recipe other than using half splenda. I will be making this a lot! Thanks!
     
  2. Engrossed
    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.
     
  3. echo echo
    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!
     
  4. Girl from India
    This was wonderful Have mae this twice now once with orange and once with lemon jello (both with sugar I'm afraid)We loved both. Thank you! Can see that this cake is going to be made a lot in the future by me. :) Fay
     
  5. ladypit
    This is really good. I did not use wax paper; I just sprayed it with nonstick spray and took my chances. It came out quite well. The pineapple and lemon flavors meld nicely together and the sponge cake base is wonderful. I will make this again. Thanks Paula!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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