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Pineapple/ Cranberry Dump Cake


Saved in 1 cookbook

Yield

1

cake

Prep

20

min

Cook

50

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 package cake mix, white, low fat
*
20 ounces pineapple, canned, crushed
in juice undrained
21 ounces cranberry sauce
½ cup margarine
low fat
* not incl. in nutrient facts

Directions

Dump undrained pineapple in pan.

Spread evenly.

Dump in cranberry sauce and spread.

Dump cake mix onto cranberry layer.

Spread evenly.

Dot butter evenly on top.

Bake at 350℉ (180℃) for 48 to 53 minutes.

Serve warm or chilled.

First published: last updated: 2015-03-14

0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0

Comments


San Francisco, CA
 almost 5 years ago

Love the simplicity of this recipe, also cleanup to a minimum. I have, however,frozen cranberries. I hope adding sugar to the cranberries and ? will work out. Thanks for the right ingredients.

 

Nutrition Facts

Serving Size 357g (12.6 oz)
Amount per Serving
Calories 52040% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 359mg 15%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 12%
Sugars g
Protein 2g
Vitamin A 23% Vitamin C 25%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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