cake, doodle, low fat, low sugar, altered

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 293.0
  • Total Fat: 11.7 g
  • Cholesterol: 4.6 mg
  • Sodium: 79.3 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 5.0 g

View full nutritional breakdown of cake, doodle, low fat, low sugar, altered calories by ingredient
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diet version of Wes' mom recipe diet version of Wes' mom recipe
Number of Servings: 16


    Cake body:
    2 cups all purpose flour
    2 tsp baking soda
    1 cup sugar
    1 cup splenda
    1/2 cup egg whites
    2 20 oz cans crushed pineapple with pineapple juice
    1/2 cup sugar
    1 cup splenda
    1/2 cup smart balance light
    1 cup evaporated milk
    1 cup chopped walnuts
    1 cup shredded unsweetened coconut
    1 tsp vanilla


Preheat oven to 350F. Lightly spray 9X13 pan with cooking oil. In a large bowl: combine flour, baking soda, sugar, splenda, egg whites, pineapple with juice. Pour into pan and bake for 35-40 minutes or until done. (may take close to an hour depending on oven).

In a small sauce pan, mix sugar, splenda, evaporated milk, smart balance light. Bring to a boil for 1 minute. Remove from heat and add nuts, coconut, and vanille. Pour over hot cake. Refrigerate until cold.

Makes 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user SALEE100.

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