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"When guests serve this cake, no one ever guesses it's low fat," assures Amanda Denton of Barre, Vermont. "The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes." It's scrumptious topped with caramel sauce.
Originally published as Caramel Pineapple Cake in Quick Cooking September/October 1998, p49
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Reviewed on Nov. 03, 2012 by wyrat
I have made this several times and then lost track of the recipe. It is delicious. I used eggs rather than egg substitute. I am very happy to have found this recipe again and can hardly wait to eat it again!
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