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Pineapple Nut Cake
Nb persons: 16
Yield:
Preparation time:
Total time:
Source:
| 16 Servings | Prep, 20 min. Bake: 35 min. + cooling |
| 20 35 55 Ingredients | |
| 2 cups | all-purpose flour |
| 1/2 cup | sugar |
| 1/2 cup | sugar blend |
| 2 teaspoons | baking soda |
| 2 | eggs, beaten |
| 1 can (20 ounces) | unsweetened crushed pineapple, undrained |
| 1/2 cup | chopped pecans, toasted |
| walnuts, alternative | |
| FROSTING: | |
| 1 package (8 ounces) | reduced-fat cream cheese |
| 2 tablespoons | butter, softened |
| 1-1/2 cups | confectioners' sugar |
| 1 teaspoon | vanilla extract |
Directions
In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts.
Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 16 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutrition Facts: 1 piece equals 253 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 237 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
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