Makeover Pineapple Nut Cake Recipe
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup sugar blend
- 2 teaspoons baking soda
- 2 eggs, beaten
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 1/2 cup chopped pecans or walnuts, toasted
- 1 package (8 ounces) reduced-fat cream cheese
- 2 tablespoons butter, softened
- 1-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1. In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts.
- 2. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- 3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 16 servings.
1 piece: 253 calories, 8g fat (3g saturated fat), 40mg cholesterol, 237mg sodium, 42g carbohydrate (28g sugars, 1g fiber), 4g protein.
Reviews for Makeover Pineapple Nut Cake
"i made it, and it's very goodddddddddddand so easy...i don't use sugar cause in méxico the canned pineapple has sugar...:)"
"I added a half cup of sugar sub and forgot the other 1/2 cup sugar and it was still excellent"
"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."
"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.
"I made it and husband and neighbor raved about it. Very tasty. I'll make it for Easter."
"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."
"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."
"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."
"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."
"Recipe as is was a little dry but still very good and flavorful"
"Is very low in sugar and is the perfect conbination with the icing. Is so good."
"My husband loves it and it not a cake eater as a rule"
"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!"
"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."
"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)."
"Very moist, flavorful & light--& quick. We love it. Will definitely make it again, especially if I'm in a hurry. Freezes well, too."
"the frosting was too sweet. The cake itself was pretty good, but I won't make it again"
"everone loved it......"
"I made this cake for our Sunday family meal and it was a hit! I selected the recipe because my father-in-law in a diabetic. I also liked the fact that it does not use oil yet is very moist and flavorful. Super recipe that I will make again and again!"
"Hubby said "2 thumbs up" for this one. I didn't have sugar blend, so I used 1/4c Splenda & 1/4c sugar together instead to make the blend. I followed the frosting as stated, but I think I will cut it to 1 1/4c powder sugar (it was to sweet for me). I set the timer for 37min but it was done in 35min so make sure you ck it for doneness, so make sure not to over cook. All in all this is a 5 star.This IS a Favorite."
"cake was very dry. Even after 3 days it was only slightly moist. Not impressed with this makeover"
"I have not made this but reading it through I was very disappointed to find you need a sugar substitute. In my opinion a dessert should be a taste not an entire meal nor eaten every day. I use sugar and then limit the amount I eat."
"This cake is delicious, made it with regular sugar and did not overbake. Made it twice as it was soooooooooo good and moist. Will be one of our favorites."
"This cake was a major dissappointment. It was flat and very dense with hardly any flavor. Did I do something wrong?"
"It contains too much salt, and I don't like the sugar substitute aftertaste. I much prefer my own, pineapple Delight, the recipe for which I've sent you before: blend 1 angel food cake mix and i can unsweetened crushed pineapple in a bowl. Chopped pecans can be added. Pour into pan (8 x 10, round, rectangular) and bake at 375 degrees for about 30 minutes. Check time because ovens and altitudes differ. Turn out on a plate, or serve from the pan. I don't use frosting because it's too fattening for a diabetic, which I am. Instead I place a design pattern of top the cake, and sprinkle with powdered sugar."
"The nutrition under recipe already said it was 253 calories per serving. And the alcohol is in the vanilla which contains alcohol. Don't worry about that because alcohol cooks out during baking. 3/4 cup sugar (the rest is sweetener) is not much for an entire cake. Most sugar in this recipe is in the frosting. If that freaks you out then don't frost it. This cake is very good."
"Have not made this yet b- ut why do you say there is alcohol in it ???"
"While I haven't made this cake yet but put it on an online calorie counter to be analyzed to see how what the makeove did. The recipe came out with 229 calories and a grade of D+. While it is High in vitamin C it is also Very high in sugar and contains alcohol."
"NO THOSE ARE NOT ALL SUGAR BLENDS THEY ARE ALL SUGAR FREE YOU WILL FIND A SLENDA SUGAR BLEND THAT HAS SUGAR AND SPLENDA MIXED FOR THESE KINDS OF THINGS IT IS NOT SUGAR FREE"
"Splenda is a sugar blend. So is Sweet n Low, Equal, etc. Splenda cannot specifically be listed under the ingredients since you can use any sugar blend of your choice. As stated, this recipe was tested with Splenda, however, you can use a sugar blend of your choice. Hope this helps."
"Would someone tell me what it means 1/2 cup sugar blend. What is this please."
"I was not impressed with this cake the day I made it. But a few days later I tried it again and it was great. I would make it again."
"Husband and kids loved it! Very easy to make!"