Tasty Pineapple Cake
Yield
12 servingsPrep
15 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 2 ½ | cups |
sugar substitute
divided |
* |
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 4 | slices |
pineapple
unsweetened, canned, drained |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| ½ | cup |
pineapple juice
unsweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 591 | ml |
sugar substitute
divided |
* |
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 4 | slices |
pineapple
unsweetened, canned, drained |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 118 | ml |
pineapple juice
unsweetened |
|
Directions
Cream margarine and 2 tablespoons sugars substitute until light and fluffy.
Add eggs, one at time, beating well at medium speed of an electric mixer.
Combine flour, baking powder, soda and salt.
Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed after each addition.
Cut pineapple into ½ inch pieces and gently fold into batter.
Spoon batter into a 6-cup Bundt pan or heavy ring mold coated with cookin spray.
Bake at 350℉ (180℃) F 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves.
Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack.
