Fabulous Fat-free Pineapple Cake
"From Home Cooking Magazine (November-December 2004)"
photo by WicklewoodWench
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
12
ingredients
-
CAKE
- 4 egg whites or 118.29 ml egg substitute
- 473.18 ml sugar
- 473.18 ml flour
- 9.85 ml baking soda
- 566.99 g can crushed pineapple, undrained
- 4.92 ml vanilla extract
-
FROSTING
- 226.79 g package fat free cream cheese, softened
- 354.88 ml confectioners' sugar
- 1.23 ml vanilla extract
directions
- 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.
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Reviews
-
the can of pineapple was 25% less so I put 25% less flour, eggs and only 1 cup of sugar. I did not lowered the baking soda and I always add baking powder. I "cheated" and put in the cake batter only one tablespoon of salted butter (melted) so it did not have a fat free cake taste. My mother was fooled-she had no idea it was low-fat. I did not have fat free cream cheese so it had no frosting. Super good! -
My husband, who is stilll fighting with his suger levels and waistline since Christmas, has been begging me for days to make this,,,I think I can now say you are his new best friend. It was lovely and light and tasted delicious. The only changes I made were to use 1/2 sugar and 1/2 Splenda, I also changed the flour to my own gf flour mix.<br/> I loved the idea from a previous reviewer for muffins but I also think it would make a delicious base for a caribbean trifle,,,,now there's an idea for a recipe!!! -
I possibly should have checked whether the sugar and egg whites were just mixed together (I did this), or if they were prepared like a merrangue. It worked, but would it be different the other way? I used 10oz fresh pineapple that I whizzed in the food processor, added a handful of chopped dried apricots and some candied peel. I subbed 1/4 cup flour for wholemeal, and only used 1.5 cups sugar, as suggested by other reviewers. I baked some of my mixture in mini muffin pans which turned out pretty well (and good portion control!) and the rest in a loaf pan. Stick to shallow baking receptacles as recommended in the recipe. It turned out OK in the end, but after AGES in the oven.
-
I baked this cake using 1/2 cup egg substitute as suggested in the recipe. I did not frost it because I cut it into individual portions, wrapped each in plastic wrap, placed in a big ziplock bag, and put it all in the freezer for snacking on throughout the week. The pineapple flavor was wonderful. The cake was a bit too sweet for my taste, so the next time I bake this (and there will be a next time!) I plan to reduce the sugar by about 1/2 cup. Thanks so much for a yummy fat free recipe. -
took this cake into work for every one who is on a health food kick...they loved it. i used wheat free flour and i turned out great. The topping is fantastic. Definately a keeper. It is very easy to make
see 3 more reviews
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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