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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pineapple Cake

Source: dLife

Tasty cake moistened with sweet pineapple juice.

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 8.5 Fat, 0.3 Fruits, 0.2 Meat, 0.0 Milk, 0.7 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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Servings

Ingredients

0.5
0 1/2 cup Margarine, 80% fat 2.25
2 1/4 cup SPLENDA® No Calorie Sweetener, granulated 2.0
2 each eggs 1.5
1 1/2 cup white all purpose flour 1.0
1 tsp baking soda 0.5
0 1/2 tsp baking soda 0.25
0 1/4 tsp salt 0.5
0 1/2 cup fat free milk 4.0
4 piece canned pineapple slices 1.0
1 each cooking spray 0.5
0 1/2 cup pineapple juice

Directions

Preheat your oven to 350 degrees F.
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.
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.
Cut the pineapple into 1/2 inch pieces and then fold it gently into the batter.
Spoon the batter into a 6 cup bundt pan or heavy ring mold coated with cooking spray.
Bake for 45 to 50 minutes.
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.
Let the cake stand for 5 minutes before removing it from the pan.
Allow the cake to cool completely on a wire rack.