Pineapple Caramel Cake
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:48pm

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

1 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 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 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 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.