Pineapple-Orange Upside Down Cake

1 can (8-1/4 oz) crushed pineapple in juice, drained (reserve juice)
1/4 cup shredded orange peel 2 eggs
1 egg white 3/4 cup sugar
1 tsp vanilla
3/4 cup all-purpose flour
1 tsp baking powder 1/4 tsp salt

1. Line 9 x 1-1/2 inch round cake pan with wax paper, spray with nonstick cooking spray.
2. In small bowl, stir drained pineapple and orange peel until blended. Spread evenly in pan.
3. In small bowl, beat eggs and egg white on high speed until thick and lemon colored, about 5 minutes.
4. Pour into large bowl; gradually beat in sugar and pineapple juice. Add enough water to reserve pineapple juice to measure 1/3 cup. Beat in vanilla, flour, baking powder, salt until smooth.
5. Pour into prepared pan.
6. Once oven is preheated, place pan on the baking tray on upper level to begin cooking.

Nutrition Facts Per Serving:
Calories: 160 | Fat: 1.5 g | Cholesterol: 55 mg | Sodium: 170 mg | Carbohydrate: 34 g | Protein: 3 g

Makes 8 Servings

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