Tart green tomatoes stand in for pineapple.

Joanne Weir
Recipe by Cooking Light July 2003


Credit: Karry Hosford

Recipe Summary

12 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Place first 3 ingredients in a 9-inch round cake pan coated with cooking spray. Place pan over medium-low heat until sugar and butter melt, stirring frequently. Arrange tomato slices in a single layer over sugar mixture. Set aside.

  • Preheat oven to 350°.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 5 ingredients (baking powder through salt); stir with a whisk. Place granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended. Add molasses and egg yolks, 1 at a time; beat well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

  • Beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Place a plate upside down on top of cake, and invert onto plate. Cool completely. Sprinkle with powdered sugar.

Nutrition Facts

233 calories; calories from fat 29%; fat 7.5g; saturated fat 4.4g; mono fat 2.2g; poly fat 0.4g; protein 3.1g; carbohydrates 39.4g; fiber 0.5g; cholesterol 53mg; iron 2mg; sodium 184mg; calcium 102mg.