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Monday, March 3, 2014

Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

Pineapple inside plus pineapple on top - an excellent equation that adds up to impressively good flavor! If you can’t jump on a plane for Hawaii, at the very least invite your taste buds to journey somewhere delectable.

(Serves 8)

1 ½ cups reduced – fat biscuit baking mix
¾ cup SPLENDA Granular
2 (8-ounce) cans crushed pineapple, packed I fruit juice
2 tablespoons fat-free half & half
1 egg, or equivalent in egg substitute
2 tablespoons reduced – calorie margarine
¼ cup chopped pecans
1 ½ teaspoons coconut extract
1 cup reduced – calorie whipped topping
2 tablespoons flaked coconut 

Preheat oven to 350 degrees. Spray a 9 – inch round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and SPLENDA. Add I can un drained pineapple, half& half egg,, margarine, 2 tablespoons pecans, and 1 teaspoon coconut extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Drain remaining can crushed pineapple well. In a medium bowl, gently combine crushed pineapple and whipped topping. Stir in remaining ½ teaspoon coconut extract. Sprinkle remaining 2 tablespoons pecans and coconut evenly over top. Cut into 8 serving. Refrigerate leftovers. 

Each Serving equals

HE: 1 Bread * 1 Fat * ½ Fruit * ½ Slider *
6 Optional Calories
204 Calories * 8 gm Fat * 3 gm Protein *
30 gm Carbohydrate * 321 mg Sodium*
43 mg Calcium * 1 gm Fiber
DIABETIC EXCHANGES: 1 ½ Starch/Carbohydrate*
1 Fat * ½ Fruit

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