Luscious Pineapple Caramel Cake

½ cup packed brown sugar
¼ cup fat-free caramel topping
6 canned pineapple slices (save the juice)
¼ cup dried cranberries
2 egg whites
¼ teaspoon salt
1 teaspoon vanilla
½ cup sugar
¾ cup all purpose flour
¾ teaspoon baking powder

Coat Round cake pan with pam. Spread brown sugar evenly over the bottom of the pan and drizzle evenly with caramel copping.  Top with pineapple slices.  Sprinkle 2 TBS cranberries and 2 tablespoons saved pineapple juice.  Place egg whites and salt in a large bowl.  Beat with mixer till soft peaks form.  Beat in vanilla.  Gradually beat in sugar.  Sift flour and baking powder.  Sift half of the flour over the egg whites. Fold gently.  Add remaining flour and gently fold. 
Bake 30 to 35 minutes

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