Recipe by Elise and family
Deliciously simple, and simply delicious! This is quick to make, and tastes like more than it is. With no oil or butter! Hope you enjoy it!
Top Review by Patricia Florence R.
This is my favorite low-cal easy (& very moist & tasty) cake recipe since it is quickly prepared with just a few nutritious ingredients.. I always add alot more cinnamon & nuts than the recipe calls for. Good as a cake in a square pyrex dish, but very nice in mini bundt muffin tins.. Before pouring the batter into the muffin tins, I sprinkle a few more nuts (chopped walnuts or pecans) on bottom of each individual one, so after baking, the nuts will be baked into the tops.. And, as soon as its removed from oven, while still hot, I sprinkle a bit of organic cane sugar granules on tops. (If baking as muffins, then just sprinkle the nuts on top before baking, & top with the sugar when out of oven.) Note that If you use the small can of crushed pineapple, it is only 8 oz.-- but by adding 2 oz. of applesauce, you will then have the 10 oz. that recipe calls for - - & this quick-to-prepare moist & low-cal dessert will truly be a favorite..
- 1 cup sugar
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 egg
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon cinnamon
- 10 ounces crushed pineapple, in its juice
- 1⁄2 cup nuts, chopped (optional)