Ingredients for Pineapple Lemon Upside Down Cake
- Crushed Pineapple In Juice
- Sugar Free Lemon Gelatin
- 2 large eggs
- 2 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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How to Make Pineapple Lemon Upside Down Cake
- Preheat oven to 375°F (190°C).
- Grease and flour a 9-inch round cake pan. Alternatively, line the bottom with parchment paper for easier removal.
- In the prepared pan, evenly distribute 1 (20 ounce) can crushed pineapple, reserving 1/3 cup of the juice.
- Sprinkle 1 tablespoon of unflavored gelatin evenly over the pineapple.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a separate bowl, using an electric mixer, beat 2 large eggs and 2 large egg whites for 5 minutes, or until thick and pale yellow.
- Gradually beat in 1 cup granulated sugar until light and fluffy.
- Combine the reserved 1/3 cup pineapple juice with enough water to reach a total of 1/3 cup liquid. Add to the egg mixture along with 1 teaspoon vanilla extract. Beat on low speed until combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter over the pineapple in the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife or spatula around the edges to loosen.
- Invert the cake onto a serving plate. Carefully peel off the parchment paper (if used).
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
17g
Fat
1g
Carbs
4g