Post by chief_cook2 on Apr 1, 2007 14:54:16 GMT -6
Pineapple Caramel Cake
1/2 cup brown sugar
1/4 c. fat-free caramel topping
6 pineapple slices(from can, save juice)
1/4 c. dried cranberries
2 egg whites
1/4 tsp. salt
1 tsp. vanilla
1/2 c. sugar
3/4 c. flour
3/4 tsp. baking powder
Preheat oven to 350`F. Coat a 9" round cake pan with no-stick spray.
Spread the brown sugar evenly over the bottom of the pan, drizzle with the
caramel topping. Top with pineapple slices in a decorative pattern.
Sprinkle with cranberries and 2 T. of the saved pineapple juice. Set
aside. Place egg whites and salt in a large bowl. Beat with electric mixer
until soft peaks form. Beat in vanilla and sugar until whites are stiff,
but not dry.
Sift together flour and baking powder. Sift half of the flour over the egg
whites, fold in egg whites with spatula. Fold in 1/4 c. of pineapple juice.
Fold in remaining flour.
Spread batter over pineapple mixture. Bake at 30-35 minutes. Cool. Invert
onto a serving plate.
Makes 8 servings.
1/2 cup brown sugar
1/4 c. fat-free caramel topping
6 pineapple slices(from can, save juice)
1/4 c. dried cranberries
2 egg whites
1/4 tsp. salt
1 tsp. vanilla
1/2 c. sugar
3/4 c. flour
3/4 tsp. baking powder
Preheat oven to 350`F. Coat a 9" round cake pan with no-stick spray.
Spread the brown sugar evenly over the bottom of the pan, drizzle with the
caramel topping. Top with pineapple slices in a decorative pattern.
Sprinkle with cranberries and 2 T. of the saved pineapple juice. Set
aside. Place egg whites and salt in a large bowl. Beat with electric mixer
until soft peaks form. Beat in vanilla and sugar until whites are stiff,
but not dry.
Sift together flour and baking powder. Sift half of the flour over the egg
whites, fold in egg whites with spatula. Fold in 1/4 c. of pineapple juice.
Fold in remaining flour.
Spread batter over pineapple mixture. Bake at 30-35 minutes. Cool. Invert
onto a serving plate.
Makes 8 servings.