Dessert

Lemon-Pineapple Upside-Down Cake is for Dessert.

Lemon-Pineapple Upside-Down Cake takes 15 minutes to prepare.

Lemon-Pineapple Upside-Down Cake takes 30 minutes to cook.

Lemon-Pineapple Upside-Down Cake makes 4 servings.

The ingredients for Lemon-Pineapple Upside-Down Cake are:

1 Large can crushed pineapple
(drained but save juice)
1 package sugar free lemon flavored jello
1/2 cup egg substitute
1 egg white
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
Fat free/sugar free whipped topping

Here is how you make Lemon-Pineapple Upside-Down Cake:

Preheat over to 375. Line a round cake pan with wax paper and spray with non-stick cooking spray. Spread drained pineapple even in the pan. Sprinkle dry jello mix over pineapple.Beat egg substitute and egg white on high speed until very thick and lemon colored. Change to low speed and gradually add in sugar, 1/3 cup of the pineapple juice and vanilla. Mix the flour, baking powder and salt and slowly add to wet mixture beating on low speed until batter is smooth. Pour into cake pan. Bake for 25-30 minutes or until cake tester comes out clean (insert near center). Immediatley loosen the sides of the cake and invert it onto a plate and remove the wax paper.Top each piece with a tablespoon of whipped topping and ENJOY!makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user ANDREWMOM.

The nutritional information for Lemon-Pineapple Upside-Down Cake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 369.7

• Total Fat: 1.3 g
• Cholesterol: 0.3 mg
• Sodium: 348.3 mg
• Total Carbs: 78.9 g
• Dietary Fiber: 1.9 g
• Protein: 7.9 g

The dietary needs meet for Lemon-Pineapple Upside-Down Cake is Low Fat