Quick Ginger Bread-Pineapple Cake
- 1 (15.25-ounce) can sliced pineapple in juice, undrained
- 1 tablespoon butter, melted
- 1/4 cup packed brown sugar
- 1 (14.5-ounce) package gingerbread cake and cookie mix
- 2 egg whites
- Preheat oven to 350u0b0.
- Drain pineapple, reserving juice. Add enough water to juice to equal 3/4 cup; set aside. Pat pineapple slices dry.
- Coat a 9-inch round cake pan with melted butter; sprinkle with brown sugar. Arrange pineapple slices on top of brown sugar.
- Combine pineapple juice mixture, cake mix, and egg whites; stir with a fork 1 minute. Pour batter into prepared cake pan.
- Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate. Cut into wedges.
pineapple, butter, brown sugar, gingerbread cake, egg whites
Taken from www.myrecipes.com/recipe/quick-ginger-bread-pineapple-cake (may not work)