Pineapple Layer Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 255.5
  • Total Fat: 3.9 g
  • Cholesterol: 3.1 mg
  • Sodium: 265.5 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.4 g

View full nutritional breakdown of Pineapple Layer Cake calories by ingredient
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This pie is soooo goood you will forget it is low in fat! Great for a summer picnic!!! This pie is soooo goood you will forget it is low in fat! Great for a summer picnic!!!
Number of Servings: 12



    1 cup flour
    1.25 cups powdered (confectioners) sugar
    1/2 cup finely chopped almonds
    1/3 cup fat-free margerine/butter


    1 20-oz can (2.5 cups) crushed pineapple in juice
    two 8-oz pkgs fat free cream cheese (at room temp)
    1/2 cup sugar
    1/2 cup egg substitute


    1/4 cup flour
    1/4 cup sugar
    1/2 cup fat free whipped topping



Combine all ingredients. Pat into bottom of a 12 x 8 x 2 inch baking dish. Bake for 20 minutes at 350.


Drain the pineapple (reserve juice). Mix cream cheese in a bowl until smooth then stir in sugar, egg substitute and 2/3 cup of the pineapple juice. Pour the filling over hot pe crust. Bake for 20 minutes (@ 350). Cool.


Mix flour and sugar in saucepan. Stir in one cup of reserved pineapple juice. Bring toa biol stirring constantly with wire wisk. Boil (while stirring) for one minute. Remove from heat and add pineapple and cool. Fold in whipped topping. Spread over cooled pie carefully.

Refrigerate at least 5 to 6 hours.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user ANDREWMOM.

TAGS:  Desserts |

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