Pineapple Upside Down Cake - Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tablespoon of Margarine1/2 cup GF Brown Sugar4 Pineapple slices4 Egg Yolks4 Egg Whites3/4 cup Splenda1/2 Lemon, juice and zest3/4 cup Potato Starch1 teaspoon GF Baking Powder
Preheat oven to 350.
Melt the margarine and brown sugar in a 9-inch square baking pan. Arrange the pineapple slices over the melted sugar. Set aside.
In a large mixing bowl, beat the egg yolks until light. Gradually add the granulated suger, lemon juice and grated rind: continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.
Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Bake for 30 minutes. Invert the cake onto a serving platter and let cool.
Number of Servings: 8
Recipe submitted by SparkPeople user MERCEDES3414.
Melt the margarine and brown sugar in a 9-inch square baking pan. Arrange the pineapple slices over the melted sugar. Set aside.
In a large mixing bowl, beat the egg yolks until light. Gradually add the granulated suger, lemon juice and grated rind: continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.
Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Bake for 30 minutes. Invert the cake onto a serving platter and let cool.
Number of Servings: 8
Recipe submitted by SparkPeople user MERCEDES3414.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 3.6 g
- Cholesterol: 107.2 mg
- Sodium: 112.3 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.6 g
- Protein: 3.3 g
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