No-Fat Pineapple Lemon Upside Down Cake

Ingredients

• 1 can large; save juice crushed pineapple
• 1 pkg small sugar-free lemon gelatin
• ½ cup egg substitute
• 1 egg white
• ¾ cup sugar
• 1 tsp vanilla
• ¾ cup flour
• 1 tsp baking powder
• ¼ tsp salt

Method

1. Heat the oven to 375 degrees. Line a round cake pan with waxed paper and spray with vegetable oil cooking spray. Spread the drained pineapple evenly in the bottom of the pan. Sprinkle with the dry gelatin.
2. Beat the egg substitute and egg white on high speed until thick and lemon colored. Change the speed to low, add the sugar, 1/3 cup pineapple juice and vanilla. Slowly add the flour mixed with the baking powder and salt, beating just until smooth.
3. Pour over the mixture in the pan. Bake for 25-30 minutes, until a toothpick inserted into the center pulls out clean. Immediately loosen the sides and invert the cake onto a serving plate. Remove the paper.
4. Serve warm with a spoonful of Cool Whip fat-free topping.

Notes

Serves 4. From the Cedar Village II Newsletter (Fall '98).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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