Caramel Pineapple Cake

Name: Caramel Pineapple Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings.
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

When guests serve this cake, no one ever guesses it's low-fat. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. —Amanda Denton, Barre, Vermont

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.

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

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Average Rating:

dcheltenham

May 23, 2016

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

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!