Caramel Pineapple Cake Recipe
Caramel Pineapple Cake Recipe photo by Taste of Home
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Caramel Pineapple Cake Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 16 servings


  • 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


  1. 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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dcheltenham User ID: 8073020 248524
Reviewed May. 23, 2016

"I'd like to make this but not using egg substitute. How many eggs should I use."

wyrat User ID: 5650304 23301
Reviewed Nov. 3, 2012

"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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