Recipe by Oxmoor House January 2002


Recipe Summary test

8 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Drain pineapple, reserving juice. Add enough water to juice to equal 3/4 cup; set aside. Pat pineapple slices dry.

  • Coat a 9-inch round cake pan with melted butter; sprinkle with brown sugar. Arrange pineapple slices on top of brown sugar.

  • Combine pineapple juice mixture, cake mix, and egg whites; stir with a fork 1 minute. Pour batter into prepared cake pan.

  • Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate. Cut into wedges.


Oxmoor House Healthy Eating Collection

Nutrition Facts

284 calories; fat 6.9g; saturated fat 2.3g; protein 4g; carbohydrates 52.4g; cholesterol 4mg; iron 2.3mg; sodium 406mg; calories from fat 22%; fiber 1.1g; calcium 79mg.