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