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Print this Recipe    Pineapple Cake

Low-Fat Pineapple Caramel Cake

1/2 to 3/4 cup packed brown sugar
1/4 cup fat-free prepared caramel topping
6 canned pineapple slices (reserve the juice)
1/4 cup dried cranberries
2 egg whites, at room temperature
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup sugar
3/4 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees F. Coat a 9" round cake pan with
no-stick vegetable oil spray. Spread the brown sugar evenly over
the bottom of the pan and drizzle evenly with the caramel topping.

Top with the pineapple slices in a decorative pattern. Sprinkle
with the cranberries and 2 tablespoons of the reserved pineapple
juice. Set aside.

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. Sift together
the flour and baking powder. Sift half of the flour over the whites.
Gently fold in with a large rubber spatula. Fold in 1/4 cup of the
reserved pineapple juice. Sift the remaining flour over the whites
and fold in. Spread the batter evenly over the pineapple mixture.

Bake for 30 to 35 minutes, or until a wooden pick inserted in the
center comes out clean. Cool in the pan for 2 minutes; invert onto
a serving plate. Cool for at least 1 hour before serving. Makes
8 servings.


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