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Caramel Pineapple Cake Recipe

Caramel Pineapple Cake Recipe photo by Taste of Home

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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.

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Caramel Pineapple Cake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 16 Servings

15 35 50

Ingredients

1/2 cup egg substitute
2 cans (8 ounces each) crushed pineapple, undrained
2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1/2 cup nonfat lemon yogurt
2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
1 to 2 tablespoons pineapple juice

Directions

In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake. Yield: 16 servings.

Originally published as Caramel Pineapple Cake in Quick Cooking September/October 1998, p49

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Caramel Pineapple Cake

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(1-1) of 1 reviews

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!