Low-Fat Pineapple Upside Down Cake - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple
1 (1 1/3 ounce) package fat free sugar-free gelatin mix
1 tablespoon brown sugar
2 eggs
1 egg white
3/4 cup sugar or 3/4 cup Splenda sugar substitute
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preparation

Preheat oven to 375 degrees.
Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
Sprinkle brown sugar on waxed paper.
Drain pineapple and reserve juice.
Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
Gradually add sugar.
Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
Gradually add flour, baking powder and salt, blending until batter is smooth.
Pour batter into pan.
Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
Carefully remove waxed paper.