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Cook'n with Betty Crocker 
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Pineapple-Lemon Upside-Down Cake |
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Serves: 8 Print this Recipe1 (8 1/4-ounce) can crushed pineapple in juice, drained and juice reserved 1 (.3-ounce) package sugar-free lemon or orange flavored gelatin 2 eggs 1 egg white 3/4 cup sugar 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Heat oven to 375°. Line round pan, 9x1 1/2 inches, with waxed paper; spray with nonstick cooking spray. Spread pineapple evenly in pan; sprinkle with gelatin (dry). Beat eggs and egg white in small bowl on high speed until very thick and lemon colored, about 5 minutes; pour into medium bowl. Gradually beat in sugar. Add enough water to reserved pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Immediately loosen cake from edge of pan; invert pan on heatproof serving plate. Carefully remove waxed paper. Serve warm. 1 Serving: Calories 160 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 70mg; Sodium 170mg; From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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