Low Fat Pineapple Pound Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 331.0
  • Total Fat: 1.9 g
  • Cholesterol: 0.5 mg
  • Sodium: 384.2 mg
  • Total Carbs: 68.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 9.4 g

View full nutritional breakdown of Low Fat Pineapple Pound Cake calories by ingredient


Introduction

For a reduced carb version, substitute 1 Cup of Splenda for Baking for part of the sugar. My orignal recipe calls for salt substitute (salt sense) but was unavailable in the ingredient database. For a reduced carb version, substitute 1 Cup of Splenda for Baking for part of the sugar. My orignal recipe calls for salt substitute (salt sense) but was unavailable in the ingredient database.
Number of Servings: 12

Ingredients

    One (1) can pineapple tidbits in juice, drained. (reserve 1 Tablespoon of the juice)

    2-1/4 Cups sugar (1 Cup may be substituted with Splenda for Baking)

    One (1) large carton plus 1/4 Cup of Egg Beaters or store equivalent. (equals 9 eggs)

    1 tsp. Salt Sense

    1 Tsp. Baking Soda

    1 Tablespoon of Brandy, Brandy exctract or Vanilla.

    1 Tablespoon pineapple juice

    3-1/2 Cups sifted CAKE flour (if using all-purpose flour, use 3-1/4 Cups plus 1/4 cup cornstarch)

    Pam

Directions

Pre-heat oven to 350. Spray a bundt pan or angel-food cake pan with Pam until coated evenly.

Drain and puree pineapple, reserving 1 TB juice

Sift dry ingredients together into a large mixing bowl.

Add wet ingredients to the dry ingredients. Mix until the flour is no longer visible and there are no large lumps.

Pour batter into prepared pan and bake for 55-60 minutes or until cake springs back when lightly poked.

Cool for 5 minutes and then turn out onto a cooling rack.

Serves 12.



Number of Servings: 12

Recipe submitted by SparkPeople user JMATAR.

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  • Sounds great.. Definitely will try! - 9/20/18

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