1 (8 1/4 ounce) can crushed pineapple in juice, drain and reserve juice
1 (1 1/3 ounce) package sugar free, unflavored gelatin
1 tablespoon brown sugar
2 eggs
1 egg white
3/4 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 375 degrees. Line a round pan (9x1 1/2 inch) with waxed paper and spray with nonstick cooking spray. Sprinkle brown sugar on waxed paper. Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.

Beat eggs and egg whites using an electric mixer on high until very thick, about 5 minutes. Gradually beat in sugar. Add enough water to pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed. Gradually add flour, baking powder and salt, beating until batter is smooth. Pour into pan. Bake about 25-30 minutes or until an inserted toothpick comes out clean. Immediately loosed cake from edge of pan with a knife and invert pan on a plate. Carefully remove waxed paper and slice into 8 pieces.

Makes 8 Servings
Serving Size: 1 piece