Fabulous Fat-free Pineapple Cake

Recipe by Vino Girl

From Home Cooking Magazine (November-December 2004)

Top Review by WicklewoodWench

My husband, who is stilll fighting with his suger levels and waistline since Christmas, has been begging me for days to make this,,,I think I can now say you are his new best friend. It was lovely and light and tasted delicious. The only changes I made were to use 1/2 sugar and 1/2 Splenda, I also changed the flour to my own gf flour mix.
I loved the idea from a previous reviewer for muffins but I also think it would make a delicious base for a caribbean trifle,,,,now there's an idea for a recipe!!!

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray.
  3. CAKE: Beat egg whites and sugar until blended.
  4. In another bowl, combine flour and baking soda.
  5. Beat into wet ingredients.
  6. Add pineapple and vanilla extract.
  7. Pour batter into prepared pan.
  8. Bake for 40 minutes, or until it tests done when a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes.
  10. FROSTING: Gradually whisk in confectioners’ sugar into cream cheese and vanilla.
  11. Frost cake with a knife, or by pouring it on if the frosting is thin.

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