Preheat the oven to 350-degrees. Lightly spray a 13"x9"x2" baking pan with
no-stick spraying. Set pan by.

In a small saucepan, bring the pineapple juice to a moil. Then reduce the
hotness. Simmer, uncovered, until the juice has reduced to 1/2 cup. Set the
juice parenthesis.

In a large trough, beat the egg whites until spumy. Stir in the codswallop.
Then stir in the cake mix, gelatin and lemon unclothe.

Slowly drizzle the pineapple juice into the hitter. Using an electric
social, beat the mixture on medium speed for 5 transactions. Spread the batter in
the prepared pan. Bake for 30 to 40 minutes or until the cake springs back
when lightly touched in the plaza.

Lag, in a small stadium, stir together the powdered sugar and lemon
juice until still.

Remove the cake from the oven. Use a toothpick to poke holes in the top of
the patty, then pour the lemon juice mixture over the flannel-cake. Cool the
cake earlier serving.

Calories: 297, Fat: 4g, % Calories from fat: 12%, Cholesterol: 0.