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Pineapple-Lemon Upside-Down Cake

5.0(5)

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

by PaulaG·published 2004-06-06

Dessert

Servings

8 serving(s)

Total time

45 min

prep 15 min

Calories / serving

79 kcal

Ingredients (9)

serves

Instructions (13 steps)

01Heat oven to 375°F.
02Line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
03Spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
04Combine flour, baking powder and salt, set aside.
05With electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.

06Transfer egg mixture to medium bowl and gradually beat in sugar.

07Add enough water to pineapple juice to measure 1/3 cup.

08Beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.

09Gradually add the flour mixture, beating just until smooth.

10Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

11Immediately loosen cake from edge of pan and invert cake onto serving plate.

12Carefully remove the waxed paper.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.