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Pineapple Cake
Source: dLife

Tasty cake moistened with sweet pineapple juice.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 177.4
Total Carbs 22.2 g
Dietary Fiber 0.6 g
Sugars 5.4 g
Total Fat 8.5 g
Saturated Fat 1.7 g
Unsaturated Fat 2.4 g
Potassium 43.3 mg
Protein 3.1 g
Sodium 312.4 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Fruits , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  Margarine, 80% fat
2 1/4 cup  SPLENDA┬« No Calorie Sweetener, granulated
2 each  eggs
1 1/2 cup  white all purpose flour
1 tsp  baking soda
0 1/2 tsp  baking soda
0 1/4 tsp  salt
0 1/2 cup  fat free milk
4 piece  canned pineapple slices
1 each  cooking spray
0 1/2 cup  pineapple juice
  1. Preheat your oven to 350 degrees F.
  2. Cream the margarine and 1 1/2 cup of sugar substitute until light and fluffy. One at a time, add the eggs, beating well at medium speed with an electric mixer after each addition.
  3. In a separate bowl combine the flour, baking powder, soda, and salt, and then add it to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition.
  4. Cut the pineapple into 1/2 inch pieces and then fold it gently into the batter.
  5. Spoon the batter into a 6 cup bundt pan or heavy ring mold coated with cooking spray.
  6. Bake for 45 to 50 minutes.
  7. Combine the pineapple juice and remaining sugar substitute until the sugar dissolves. Remove the cake from the oven and immediately pour the juice mixture over the cake.
  8. Let the cake stand for 5 minutes before removing it from the pan.
  9. Allow the cake to cool completely on a wire rack.

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