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Tasty Pineapple Cake

 

55

Yield

12

servings

Prep

15

min

Cook

50

min

Ready

70

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 8316% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 194mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 8%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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