Pineapple Upside-Down Cake
INGREDIENTS | SERVES 8
- 1 tablespoon brown sugar
- 1 (8¼-ounce) can unsweetened crushed pineapple in juice (drained, juice reserved)
- 1 envelope Knox Unflavoured Gelatine
- 2 eggs
- 1 egg white
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Preheat oven to 375°F. Line 9″ × 1½″ round baking pan with waxed paper and spray with nonstick cooking spray.
Sprinkle brown sugar on waxed paper. Spread crushed pineapple evenly in bottom of pan; sprinkle gelatine over top.
In large bowl, beat eggs and egg white until very thick. Gradually beat in granulated sugar.
Add enough water to reserved pineapple juice to measure ⅓ cup; beat into egg mixture along with vanilla.
In separate bowl, mix flour, baking powder, and salt; gradually add to egg mixture, beating until batter is smooth. Pour into pan. Bake about 25–30 minutes, or until inserted toothpick comes out clean.
Immediately loosen cake from edge of pan with knife; invert pan on plate. Carefully remove waxed paper; slice into 8 pieces.
PER SERVING: Calories: 138 | Protein: 3g | Carbohydrates: 32g | Fat: 0g | Saturated Fat: 0g Cholesterol: 0g | Sodium: 83g | Fiber: 1mg | PCF Ratio: 7-92-1 | Exchange Approx.: 1 Starch, 1 Fruit
