Pineapple caramel cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Packed brown sugar |
| ¼ | Cut fat-free prepared caramel topping | |
| 6 | Pineapple slices (save the juice) | |
| ¼ | cup | Dried cranberries; dried tart cherries, or I would use raisins. |
| 2 | Egg whites; at room temperature | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ½ | cup | Sugar |
| ¾ | cup | All-purpose flour |
| ¾ | teaspoon | Baking powder |
Directions
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 ¼ 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.
This recipe came from a fat free cook book put out by Prevention Magazine..
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@... (Ellen M Irvine) on Aug 30, 1997