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    Pineapple-Lemon Upside-Down Cake


    Source of Recipe


    Aunt Saunny

    1 (8 1/4 ounce) can crushed pineapple in juice -- drained and
    juice reserved
    1 (1/3 ounce) package sugar-free lemon- or orange-flavoured
    gelatin
    2 eggs
    1 egg white
    3/4 cup sugar
    1 teaspoon vanilla
    3/4 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt

    Heat oven to 375F. Line round pan, 9 × 1 1/2 inches, with waxed paper;
    spray with non-stick 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 coloured, 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 centre 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.
    Yield: 8 servings.
 

 

 

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