1 (8 1/4 ounce) can crushed pineapple in juice, drained and juice reserved
1 (1/3 ounce) package sugar-free lemon- or orange-flavored gelatin
2 eggs
1 egg white
3/4 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 375º. Line round pan, 9 × 1 1/2 inches, with waxed paper; spray with nonstick cooking spray. Spread pineapple evenly in pan; sprinkle with gelatin (dry).

Beat eggs and egg white in small bowl on high speed until very thick and lemon colored, about 5 minutes; pour into medium bowl. Gradually beat in sugar. Add enough water to reserved pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Immediately loosen cake from edge of pan; invert pan on heatproof serving plate. Carefully remove waxed paper. Serve warm.

Serves: 8

I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food. ~ Paul Prudhomme

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