Servings: 8, Serving Size: 1 slice | Prep time: 20 minutes
1 8-oz can sliced pineapple
3½ Tbsp canola oil
1½ Tbsp brown sugar
6 Tbsp sugar
¼ cup pecan halves
2 large eggs, separated, at room
1 tsp vanilla
¾ cup whole-wheat pastry flour
¾ tsp baking powder
¼ tsp salt
Dietary Fiber 1g
- Preheat the oven to 325˚. Drain the
pineapple, reserving ½ cup of the juice. Pat the pineapple slices dry
with paper towel. In an 8-inch nonstick cake pan, combine 1½ Tbsp
oil, brown sugar and 2 Tbsp white sugar. Spread the mixture evenly on
- Place the pineapple slices on top
of the sugar mixture. Decorate the pecan halves in the center of each
pineapple ring and around its edges.
- In a separate bowl, combine the
reserved pineapple juice, remaining 2 Tbsp oil, 2 Tbsp white sugar,
egg yolks and vanilla. Mix until blended.
- Sift together baking powder, flour,
salt and add to the juice mixture. Mix the batter until smooth. Beat
the egg whites and 2 Tbsp white sugar until stiff. Gently fold into
the batter. Spoon the batter over the pineapple and pecans. Bake for
18-20 minutes or until toothpick comes out clean.
- Place a wire rack over the cake
pan, invert the cake and cool for 2-3 minutes. Remove the cake from
the pan to allow to cool completely. With a spatula, gently lift the
cake onto a serving platter.