Pineapple-Lemon Upside-Down Cake
photo by ladypit
- Ready In:
- 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.
Questions & Replies
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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.
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