Pineapple-Lemon Upside-Down Cake
Pineapple-Lemon Upside-Down Cake is an moderately easy dinner. Made with 1 large can crushed pineapple (reserve juice), 1 (3 oz.) pkg. sugar-free lemon gelatin, 1/2 c. egg substitute, 1 egg white and 3/4 c. sugar (use splenda if you want to cut down on calories), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Heat oven to 375Β°.
Line an oblong cake pan with wax paper. Spray with cooking oil.
Spread drained pineapple in bottom of pan. Sprinkle with dry mixture.
Beat egg white and egg substitute on high until thick.
Add lemon color.
Change to low speed.
Add sugar and reserved pineapple juice (1/3 cup).
Add vanilla.
Slowly add flour dry mixture with baking powder and salt.
Beat slowly until batter is well mixed.
Pour into pan.
Cook 25 to 30 minutes or until toothpick comes out clean.
Loosen side of cake.
Place on plate.
Remove paper.
Top with whipped cream or ice cream of your choice.
π· Perfect Pairings
Complete your meal with these
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