Pineapple Caramel Cake
- 1/2 cup brown sugar Packed
- 1/4 caramel topping Cut fat-free prepared
- 6 pineapple slices save the juice
- 1/4 cup dried cranberries
- 2 egg whites
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup sugar
- 3/4 cup all purpose flour
- 3/4 teaspoon baking powder
- L. Preheat the oven to 350. Coat a 9-inch round cake pan with no-stick spray. Spread the brown sugar evenly over the bottom of the pan and drizzle evenly with the carmel topping. Top with the pineapple slices in a decorative pattern. Sprinkle with the cranberries and 2 tablespoons of the saved pineapple juice. Set aside.
- 2. Place the egg whites and salt in a large bowl. Beat with an electric mixer until soft peaks form. Beat in the vanilla. Gradually beat in the sugar until the whites are stiff but not dry.
- 3. Sift together the flour and baking powder. Sift half of the flour over the egg whites. Gently fold in with a large rubber spatula.
- 4. Fold in 1/4 cup of the saved pineapple mixture. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan for two minutes, invert onto a serving plate. Cool for about one hour before serving.
brown sugar, pineapple, cranberries, egg whites, salt, vanilla, sugar, flour, baking powder
Taken from www.yummly.com/recipe/Pineapple-Caramel-Cake-1669311 (may not work)