Fabulous Fat-free Pineapple Cake Recipe #118901
Nutrition Facts
Serving Size 1 (147g)
Recipe makes 12 servings
Calories 316
Calories from Fat 4
(1%)
Amount Per Serving
%DV
Total Fat 0.5g
0%
Saturated Fat 0.2g
1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1mg
0%
Sodium 332mg
13%
Potassium 130mg
3%
Total Carbohydrate 72.8g
24%
Dietary Fiber 0.9g
3%
Sugars 55.1g
Protein 6.3g
12%
Vitamin A 194mcg
3%
Vitamin B6 0.1mg
2%
Vitamin B12 0.1mcg
1%
Vitamin C 4mg
7%
Vitamin E 0mcg
0%
Calcium 46mg
4%
Iron 1mg
6%
From Home Cooking Magazine (November-December 2004)
by Vino Girl
1 hour | 20 min prep | SERVES 12
CAKE
4
egg whites or 1/2 cup egg substitute
2
cups sugar
2
cups flour
2
teaspoons baking soda
1 (20
ounce) can crushed pineapple, undrained
1
teaspoon vanilla extract
FROSTING
1 (8
ounce) package fat free cream cheese, softened
1 1/2
cups confectioners' sugar
1/4
teaspoon vanilla extract
- Preheat oven to 350°F
- Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray.
- CAKE: Beat egg whites and sugar until blended.
- In another bowl, combine flour and baking soda.
- Beat into wet ingredients.
- Add pineapple and vanilla extract.
- Pour batter into prepared pan.
- Bake for 40 minutes, or until it tests done when a toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- FROSTING: Gradually whisk in confectioners’ sugar into cream cheese and vanilla.
- Frost cake with a knife, or by pouring it on if the frosting is thin.
P.S. I added some personal touch. I put some fresh lemon zest on the top of the cake (around half to 3/4 of lemon). It added a fresher taste to the cake.
Website information: http://www.recipezaar.com/118901
Nutrition Facts
|
Serving Size 1 (147g) Recipe makes 12 servings |
||
| Calories 316 | ||
| Calories from Fat 4 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 332mg | 13% | |
| Potassium 130mg | 3% | |
| Total Carbohydrate 72.8g | 24% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 55.1g | ||
| Protein 6.3g | 12% | |
| Vitamin A 194mcg | 3% | |
| Vitamin B6 0.1mg | 2% | |
| Vitamin B12 0.1mcg | 1% | |
| Vitamin C 4mg | 7% | |
| Vitamin E 0mcg | 0% | |
| Calcium 46mg | 4% | |
| Iron 1mg | 6% | |
|
|
||
by Vino Girl
1 hour | 20 min prep | SERVES 12
CAKE |
||
| 4 | egg whites or 1/2 cup egg substitute | |
| 2 | cups sugar | |
| 2 | cups flour | |
| 2 | teaspoons baking soda | |
| 1 (20 | ounce) can crushed pineapple, undrained | |
| 1 |
teaspoon vanilla extract |
|
FROSTING |
||
| 1 (8 | ounce) package fat free cream cheese, softened | |
| 1 1/2 | cups confectioners' sugar | |
| 1/4 | teaspoon vanilla extract | |
- Preheat oven to 350°F
- Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray.
- CAKE: Beat egg whites and sugar until blended.
- In another bowl, combine flour and baking soda.
- Beat into wet ingredients.
- Add pineapple and vanilla extract.
- Pour batter into prepared pan.
- Bake for 40 minutes, or until it tests done when a toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- FROSTING: Gradually whisk in confectioners’ sugar into cream cheese and vanilla.
- Frost cake with a knife, or by pouring it on if the frosting is thin.
P.S. I added some personal touch. I put some fresh lemon zest on the top of the cake (around half to 3/4 of lemon). It added a fresher taste to the cake.
|
Website information: http://www.recipezaar.com/118901 |