How to make it

  • Heat oven to 375°. Line round pan, 9x1 1/2 inches, with waxed paper; spray with nonstick 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 colored, 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 center 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.
  • Calories 160 (Calories from Fat 20)
  • Fat 2g (Saturated 1g)
  • Cholesterol 70mg
  • Sodium 170mg;
  • Brought

Reviews & Comments 3

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    " It was excellent "
    meals4abby ate it and said...
    Thank you so much! My Father-In-Law is diabetic and this will be the perfect thing for him. Great recipe.
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  • thegoldminer 12 years ago
    I love pineapple upside down cake, it could be dinner for me. Nice touch. JJ
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  • kingscoob 12 years ago
    This is what I'm talking about
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