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Pineapple Caramel Cake




Source of Recipe


Internet


List of Ingredients




1/2 to 3/4 cup packed brown sugar
1/4 cup fat-free prepared caramel topping
6 canned pineapple slices (reserve the juice)
1/4 cup dried cranberries
2 egg whites, at room temperature
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup sugar
3/4 cup all-purpose flour
3/4 teaspoon baking powder


Recipe



Preheat the oven to 350 degrees F. Coat a 9 inch round cake pan with no-stick vegetable oil spray. Spread the brown sugar evenly over the bottom of the pan and drizzle evenly with the caramel topping. Top with the pineapple slices in a decorative pattern. Sprinkle with the cranberries and 2 tablespoons of the reserved pineapple juice. Set aside.

Place the egg whites and salt in a large bowl. Beat with an electric mixer until soft peaks form. Beat in the vanilla. Gradually beat in the sugar until the whites are stiff but not dry. Sift together the flour and baking powder. Sift half of the flour over the whites. Gently fold in with a large rubber spatula. Fold in 1/4 cup of the reserved pineapple juice. Sift the remaining flour over the whites and fold in. Spread the batter evenly over the pineapple mixture.

Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan for 2 minutes; invert onto a serving plate. Cool for at least 1 hour before serving.

Makes 8 servings.