1 lg. can crushed pineapple, drained & juice reserved
1 pkg. (3 oz.) sugar free lemon flavored gelatin
1/2 c. egg substitute
1 egg white
3/4 c. sugar
1 tsp. vanilla
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt

Lite frozen (thawed) whipped topping may be served on top of this cake but will add a few fat grams.

Oven at 375 degrees. Line round cake pan with waxed paper, spray with nonstick spray. Spread pineapple evenly in pan, sprinkle with gelatin (dry).

Beat egg substitute and egg white in small bowl on high until very thick and lemon colored. Pour into medium bowl, gradually add sugar, 1/3 cup pineapple juice and vanilla on low speed. Slowly add flour, baking powder and salt just until batter is smooth. Pour into cake pan.

Bake 25-30 minutes or until toothpick comes out clean. Immediately loosen cake from sides and invert onto plate. Remove paper.

This is a cake you would want to cut in half and as my friend says "Don't stinch yourself, just you take half and give me half".