Pineapple Lemon Upside-Down Cake
From lorisrecipes 16 years ago
- 25-30 minutes to make
- Serves 8
This is an awesome diabetic dessert, appropriate for renal diets also.
Ingredients
- pineapple lemon Upside-Down cake shopping list
- Makes 8 servings shopping list
- • 1 8 1/4 ounce can crushed pineapple in juice, drained and juice reserved shopping list
- • 1 0.3 ounce package sugar-free lemon or orange flavored gelatin shopping list
- • 2 eggs shopping list
- • 1 egg white shopping list
- • 3/4 cup sugar shopping list
- • 1 teaspoon vanilla extract shopping list
- • 3/4 cup all-purpose flour shopping list
- • 1 teaspoon baking powder shopping list
- • 1/4 teaspoon salt shopping list
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.
- NUTRITION FACTS
- Calories 160 (Calories from Fat 20)
- Fat 2g (Saturated 1g)
- Cholesterol 70mg
- Sodium 170mg;
- Brought
People Who Like This Dish 7
- ibknitn Monterey, CA
- lujzimommy Mount Hope Ontario, CA
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- meals4abby Valders, WI
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- clbacon Birmingham, AL
- lorisrecipes CA
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The Rating
Reviewed by 1 people-
Thank you so much! My Father-In-Law is diabetic and this will be the perfect thing for him. Great recipe.
meals4abby
in Valders loved it
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