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Pineapple Cake

Pineapple Cake (4 PTS recipe image
This delightful Pineapple Cake is a perfect example of how simple ingredients can create a sophisticated dessert. By using egg whites instead of whole eggs or oil, the cake achieves an incredibly light and airy texture, similar to an angel food cake but with a rich pineapple flavor. The undrained pineapple juice keeps the crumb moist and tender, while the sugar topping adds a subtle crunch. It&# 226;ÂÂs an ideal choice for summer potlucks, light afternoon tea treats, or a guilt-free dessert option. Because it relies on the natural sweetness of the fruit and the structure of the egg whites, it remains satisfying without being heavy. Serve it plain or with a dollop of whipped cream for a refreshing finish.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 376.0
Dietary: Vegetarian
Description
This delightful Pineapple Cake is a perfect example of how simple ingredients can create a sophisticated dessert. By using egg whites instead of whole eggs or oil, the cake achieves an incredibly light and airy texture, similar to an angel food cake but with a rich pineapple flavor. The undrained pineapple juice keeps the crumb moist and tender, while the sugar topping adds a subtle crunch. It&# 226;ÂÂs an ideal choice for summer potlucks, light afternoon tea treats, or a guilt-free dessert option. Because it relies on the natural sweetness of the fruit and the structure of the egg whites, it remains satisfying without being heavy. Serve it plain or with a dollop of whipped cream for a refreshing finish.
Ingredients
  • 5 egg Whites
  • 1 box Yellow cake mix -- reduced fat
  • 1 can Crushed pineapple in juice -- undrained
  • 1 tablespoon Sugar
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC).
  2. 2
    Lightly spray a 9x13 inch baking pan with non-stick cooking spray and dust lightly with flour, tapping out the excess.
  3. 3
    In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until they are foamy and soft peaks form.
  4. 4
    Gently fold in the crushed pineapple (including the juice) and the reduced-fat yellow cake mix until just combined and no dry spots remain.
  5. 5
    Spread the batter evenly into the prepared baking pan.
  6. 6
    Sprinkle the top of the batter evenly with the tablespoon of sugar.
  7. 7
    Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Allow the cake to cool in the pan on a wire rack for 10 minutes before removing to cool completely.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 376.0kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 104.8mg5%
Total Carbohydrate 77.9g26%
Dietary Fiber 2.7g11%
Sugars 14.3g
Protein 13.4g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This cake freezes well. Wrap cooled slices tightly in plastic wrap and store in the freezer for up to 3 months.

For a non-vegan topping, serve with fat-free Cool Whip or a dollop of fresh whipped cream.

Ensure the egg whites are at room temperature before beating for maximum volume.

Do not drain the pineapple; the juice is essential for the batter's moisture and consistency.

Keywords: pineapple, cake, egg whites, light dessert, low fat, baking, summer treat, tropical, fluffy, simple recipe, weight watchers, point friendly, undrained pineapple, yellow cake mix, easy dessert, moist cake, healthy dessert, party food, potluck
Read it online: https://www.chefs-mate.com/recipe/pineapple-cake-4-pts/