1 can (8 1/4 oz.) crushed pineapple in juice, drained & juice reserved
1 pkg. (.3 oz.) sugar-free lemon-flavored gelatin
2 eggs
1 egg white
3/4 c. sugar
1 tsp. vanilla
3/4 c. Gold Medal all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. frozen (thawed) whipped topping

Heat oven to 375 degrees. Line round pan, 9 x 1 1/2 inches, with waxed paper; spray with nonstick cooking spray. Spread pineapple evenly in pan. Sprinkle with gelatin (dry).

Beat eggs and egg white in small bowl on high speed about 5 minutes or until very thick and lemon colored; pour into medium bowl. 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 beat in flour, baking powder and salt just until batter is smooth. Pour into pan.

Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from pan; invert pan on heat proof serving plate. Remove pan and waxed paper. Serve warm with whipped topping. 8 servings.