Ingredients:
1 (8 ounce) cans crushed pineapple in juice, drained and juice reserved
1 (1/3 ounce) package sugar-free lemon gelatin ( 4 serving size)
1 eggs
2 egg whites
3/4 sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Directions:
Heat oven to 375 F.
Line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
Spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
Combine flour, baking powder and salt, set aside.
With electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.
Transfer egg mixture to medium bowl and gradually beat in sugar.
Add enough water to pineapple juice to measure 1/3 cup.
Beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.
Gradually add the flour mixture, beating just until smooth.
Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake from edge of pan and invert cake onto serving plate.
Carefully remove the waxed paper.
Serve warm.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.