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Pineapple Bundt Cake Supreme

 
150b25e36bec5bc03d9c 550
446

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

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

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

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 18029% of calories 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?

 

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