Light Pineapple Cake
Light Pineapple Cake is an moderately easy dinner. Made with 18.25 oz. pkg. reduced fat yellow or white cake mix, 4 egg whites, 8 oz. can crushed pineapple in juice (not drained), 2/3 c. pineapple juice and 2/3 c. water, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Grease and flour 2 (9-inch) round cake pans.
Combine cake mix, pineapple juice, water and egg whites in a large mixing bowl. Blend with mixer on low speed 30 seconds.
Beat at medium speed 2 minutes.
Divide batter between pans.
Bake at 350Β° for 29 to 32 minutes or until pick inserted in center comes out clean.
Cool 10 minutes, then remove from pan.
Combine crushed pineapple and cornstarch in small saucepan.
Blend until smooth.
Heat over medium heat, stirring constantly, until mixture boils.
Reduce heat and cook, stirring constantly, 1 minute.
Remove from heat and allow to cool.
Prepare Whipped Cream Frosting.
To assemble cake, place one cake layer on serving plate and spread top with frosting.
Spoon thickened pineapple sauce over frosting.
Top with second cake layer.
Frost sides and top of cake.
Refrigerate until serving time.
π· Perfect Pairings
Complete your meal with these
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