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This moist, chunky Makeover Pineapple Nut Cake from our Test Kitchen has even more tangy, tropical flavor than the original from Alice Hofmann, Sussex, Wisconsin. Now she can enjoy it even more often!
This recipe is:
Healthy
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Facts 1 piece equals 253 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 237 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Makeover Pineapple Nut Cake in Healthy Cooking April/May 2008, p9
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Reviewed on Apr. 05, 2011 by paperpro
I have tried to find out what was wrong with my cake when I baked it. I think I left it in the oven too long, but the second day was better and not only that, 20 seconds in the mocrowave made all the difference - it was really good for a Diebetic like myself. So thanks for sharing. Sorry I gave it such a bad review before. It really turned out great.
Reviewed on Apr. 04, 2011 by paperpro
I followed your directions, but I believe the size pan you mentioned was too large, the time in the oven was too long and the frosting was too thin. It ended up being tough, not moist, so what did I do wrong? The raves you have received tell me I must have mised something. Wish I could have seen the original recipe.
Reviewed on Apr. 03, 2011 by Susan1258
My husband loved this cake. I will be making it often. Good to know that is somewhat healthy too!
Reviewed on Apr. 02, 2011 by shirbert
My mother-in-law is diabetic and lives with us. I made this cake for her birthday and served it to the entire family. Everyone loved it. Easy and delicious my favorite combination in a recipe. I did change the icing as I didn't want to give her all that confectioner's sugar. I used the cream cheese with a little milk and added marshmallow cream. Delicious and not very sweet. If you like a sweeter icing you could do the same thing but use some sugar substitute to make sweeter.
Reviewed on Apr. 02, 2011 by bryson73
Recipe as is was a little dry but still very good and flavorful
Reviewed on Apr. 01, 2011 by gomez1crr
Is very low in sugar and is the perfect conbination with the icing. Is so good.
Reviewed on Apr. 01, 2011 by joyfulg
My husband loves it and it not a cake eater as a rule
Reviewed on Apr. 01, 2011 by jk822711
My family loved this cake and to make it even better for you i used white whole wheat flour so the fiber and protein was tripled, and i loved how moist it stayed!
Reviewed on Mar. 31, 2011 by lindasel
It is wonderful. Not too sweet even though the icing has a lot of sugar in it. It stays fresh for many days. Even our grandchildren loved it.
Reviewed on Mar. 31, 2011 by mar-bar
I have been making this cake for awhile now since it was in magazine (Light and Tasty I think). We really like it (I use Egg Beaters instead of eggs).
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