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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 May. 08, 2012 by joan41
I added a half cup of sugar sub and forgot the other 1/2 cup sugar and it was still excellent
Reviewed on Feb. 18, 2012 by mrsJAD
This recipe was a big hit at our church dinner tonight. Easy easy easy to put together. Just prepare with the toasted nuts ahead of the recipe.
Reviewed on Jun. 14, 2011 by michmar7
You can make Powdered Sugar with Splenda, use the amount you would use of Splenda and add 2 tsps of corn starch in a blender. Blend for less than a minute and you will have powdered sugar. I got this idea from calling Splenda a few years ago. It really works. My husband and I are Diabetic.
This is very good. Note: You can make Powdered Sugar with Splenda, use the amount you would use of Splenda and add 2 tsps of corn starch in a blender. Blend for less than a minutes and you will have powdered sugar. I got this idea from calling Splenda a few years ago. It really works.
Reviewed on Jun. 06, 2011 by katielou42
This was an easy cake to make. I took it to my bridge club and it was gone in 15 min. Should have made 2 cakes.
Reviewed on Apr. 30, 2011 by chartma530
I made this dessert tonight for a family get together. I did not have the sugar blend on hand, so used 1 cup regular sugar. Everyone enjoyed it, and they were surprised it was a lighter dessert. Very moist and not too sweet cake. The cream cheese frosting is perfect with the cake.
Reviewed on Apr. 18, 2011 by mimit10
Actually if I were to be asked: "Did these reviews of this recipe help you?" I would have to say a resounding NO. Very confused mish mash of reviews. Guess I will find another recipe.
Reviewed on Apr. 18, 2011 by vora26
I made it and husband and neighbor raved about it. Very tasty. I'll make it for Easter.
Reviewed on Apr. 07, 2011 by graciemom
Based upon other reviews for dryness, etc., I made certain to not overmix the ingredients, using only a wooden spoon to blend ingredients, not a mixer. Also to add moisture, I added a 1/2 cup mashed banana and 1/2 c. low fat yogurt (more nutrition as well). The cake was moist, altho it had a dense texture. Having a diabetic husband and friend, I skipped the frosting and used s.f. whipped topping instead. Will make again.
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.
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