Pineapple Caramel Cake

Photo: flickr user stu_spivack

Ingredients

1/2 cup Packed brown sugar

1/4 Cut fat-free prepared caramel topping

6 Pineapple slices (save the juice)

1/4 cup Dried cranberries, dried tart 2 Egg whites, at room temperature

1/2 teaspoon Salt

1 teaspoon Vanilla

1/2 cup Sugar

3/4 cup All-purpose flour

3/4 teaspoon Baking powder

Preparation

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 1/4 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.