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This comes from the fat free living cookbook.I have to try this one, it is a simple as good version of upside down pineapple cake minus the fat and calories.

1/2 cup packed brown sugar
1/4 cup fat free caramel topping
6 canned pineapple slices (reserve juice)
1/2 cup dried cranberries
2 egg whites, room temp
1/2 tsp salt
1 tsp vanilla
1/2 cup sugar
3/4 cup flour (all purpose)
3/4 tsp baking powder

preheat oven to 350. spray a 9" round cake pan. Spread the brown sugar evenly over the bottom of the pan and drizzle evenly with caramel topping. Top with the pineapple in a decorative pattern. Sprinkle with the cranberries and 2 tbsp of the reserved juice. Set aside.

Place the egg whites and salt in a large bowl. Beat with electric mixer till soft peaks form. Beat in vanilla. Gradually beat in the sugar till whites are stiff but not dry.
In a small bowl, sift together the flour and baking powder. Sift half the flour mixture over the egg whites and fold in. Fold 1/4 cup of the reserved pinapple juice into egg mixture. Sift the remaining flour over the egg mixture and fold in.
Spread the batter evenly over the pineapple mixture.Bake 30-35 mintues, till toothpick come out clean when tested. Cool pan for 2 minutes, invert onto plate.Cool at least 1 hr before serving.

0.2 g fat
219 calories

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