Lemon-Pineapple Upside-Down Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Large can crushed pineapple (drained but save juice)1 package sugar free lemon flavored jello1/2 cup egg substitute1 egg white3/4 cup sugar1 teaspoon vanilla extract3/4 cup flour1 teaspoon baking powder1/4 teaspoon saltFat free/sugar free whipped topping
Preheat over to 375. Line a round cake pan with wax paper and spray with non-stick cooking spray.
Spread drained pineapple even in the pan. Sprinkle dry jello mix over pineapple.
Beat egg substitute and egg white on high speed until very thick and lemon colored. Change to low speed and gradually add in sugar, 1/3 cup of the pineapple juice and vanilla. Mix the flour, baking powder and salt and slowly add to wet mixture beating on low speed until batter is smooth. Pour into cake pan.
Bake for 25-30 minutes or until cake tester comes out clean (insert near center). Immediatley loosen the sides of the cake and invert it onto a plate and remove the wax paper.
Top each piece with a tablespoon of whipped topping and ENJOY!
makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ANDREWMOM.
Spread drained pineapple even in the pan. Sprinkle dry jello mix over pineapple.
Beat egg substitute and egg white on high speed until very thick and lemon colored. Change to low speed and gradually add in sugar, 1/3 cup of the pineapple juice and vanilla. Mix the flour, baking powder and salt and slowly add to wet mixture beating on low speed until batter is smooth. Pour into cake pan.
Bake for 25-30 minutes or until cake tester comes out clean (insert near center). Immediatley loosen the sides of the cake and invert it onto a plate and remove the wax paper.
Top each piece with a tablespoon of whipped topping and ENJOY!
makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ANDREWMOM.
Nutritional Info Amount Per Serving
- Calories: 369.7
- Total Fat: 1.3 g
- Cholesterol: 0.3 mg
- Sodium: 348.3 mg
- Total Carbs: 78.9 g
- Dietary Fiber: 1.9 g
- Protein: 7.9 g
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