Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pineapple Bundt Cake Supreme

StarStarStarStarEmpty star

Your rating

Pineapple Bundt Cake Supreme

 

Yield

16 servings

Prep

45 min

Cook

45 min

Ready

90 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup unbleached all-purpose flour
Camera
1 ½ teaspoons cream of tartar
Camera
1 tablespoon baking soda
Camera
¼ teaspoon sea salt
Camera
1 ½ cups whole-wheat flour
Camera
½ cup wheat germ
Camera
2 tablespoons liquid egg substitute
½ cup water
Camera
1 cup applesauce
natural
Camera
1 cup brown sugar
* Camera
½ cup light corn syrup
Camera
½ cup pineapple juice concentrate
frozen, thawed
*
1 teaspoon almond extract
* Camera
10 ½ ounces silken tofu
drained
Camera
2 tablespoons lemon juice
Camera
1 ½ cups almonds
ground
Camera
1 cup pineapple
crushed, drained
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml unbleached all-purpose flour
Camera
7.5 ml cream of tartar
Camera
15 ml baking soda
Camera
1.3 ml sea salt
Camera
355 ml whole-wheat flour
Camera
118 ml wheat germ
Camera
3E+1 ml liquid egg substitute
118 ml water
Camera
237 ml applesauce
natural
Camera
237 ml brown sugar
* Camera
118 ml light corn syrup
Camera
118 ml pineapple juice concentrate
frozen, thawed
*
5 ml almond extract
* Camera
303.5 ml/g silken tofu
drained
Camera
3E+1 ml lemon juice
Camera
355 ml almonds
ground
Camera
237 ml pineapple
crushed, drained
* Camera

Directions

Preheat oven to 350℉ (180℃).

Oil and flour a bundt pan.

Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl.

Stir in whole wheat flour and wheat germ.

Set aside.

In a small bowl, whisk egg replacer and water until foamy.

Set aside.

In a large bowl, mix applesauce and brown sugar.

Stir in corn syrup, juice concentrate, almond extract and egg replacer.

Place tofu in food processor and blend while gradually adding lemon juice through feed tube.

Fold dry ingredients into applesauce mixture alternately with tofu mixture.

Gently stir in almonds and crushed pineapple.

Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes.

Turn out on a wire rack and let cool for 30 minutes.

Slice and serve.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 18029% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 154mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 7%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe