Pineapple-Lemon Upside-Down Cake

• 1 large can crushed pineapple (reserve juice)
• 1 (3 oz.) pkg. sugar-free lemon gelatin
• 1/2 c. egg substitute
• 1 egg white
• 3/4 c. sugar (use Splenda if you want to cut down on calories)
• 1 tsp. vanilla extract
• 3/4 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt

1. Heat oven to 375u0b0.
2. Line an oblong cake pan with wax paper. Spray with cooking oil.
3. Spread drained pineapple in bottom of pan. Sprinkle with dry mixture.
4. Beat egg white and egg substitute on high until thick.
5. Add lemon color.
6. Change to low speed.
7. Add sugar and reserved pineapple juice (1/3 cup).
8. Add vanilla.
9. Slowly add flour dry mixture with baking powder and salt.
10. Beat slowly until batter is well mixed.
11. Pour into pan.
12. Cook 25 to 30 minutes or until toothpick comes out clean.
13. Loosen side of cake.
14. Place on plate.
15. Remove paper.
16. Top with whipped cream or ice cream of your choice.

pineapple, sugarfree, egg substitute, egg, sugar, vanilla extract, allpurpose, baking powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=30836 (may not work)