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    You are in: Home / Recipes / Fabulous Fat-free Pineapple Cake Recipe
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    Fabulous Fat-free Pineapple Cake

    Fabulous Fat-free Pineapple Cake. Photo by WicklewoodWench

    1/2 Photos of Fabulous Fat-free Pineapple Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Vino Girl's Note:

    From Home Cooking Magazine (November-December 2004)

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    Units: US | Metric




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

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    Ratings & Reviews:

    • on February 27, 2011


      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!!!

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    • on August 22, 2007


      I possibly should have checked whether the sugar and egg whites were just mixed together (I did this), or if they were prepared like a merrangue. It worked, but would it be different the other way? I used 10oz fresh pineapple that I whizzed in the food processor, added a handful of chopped dried apricots and some candied peel. I subbed 1/4 cup flour for wholemeal, and only used 1.5 cups sugar, as suggested by other reviewers. I baked some of my mixture in mini muffin pans which turned out pretty well (and good portion control!) and the rest in a loaf pan. Stick to shallow baking receptacles as recommended in the recipe. It turned out OK in the end, but after AGES in the oven.

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    • on April 29, 2007


      I baked this cake using 1/2 cup egg substitute as suggested in the recipe. I did not frost it because I cut it into individual portions, wrapped each in plastic wrap, placed in a big ziplock bag, and put it all in the freezer for snacking on throughout the week. The pineapple flavor was wonderful. The cake was a bit too sweet for my taste, so the next time I bake this (and there will be a next time!) I plan to reduce the sugar by about 1/2 cup. Thanks so much for a yummy fat free recipe.

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    Read All Reviews (8)


    Nutritional Facts for Fabulous Fat-free Pineapple Cake

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 318.3
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 2.2 mg
    Sodium 362.2 mg
    Total Carbohydrate 73.1 g
    Dietary Fiber 0.9 g
    Sugars 55.9 g
    Protein 6.5 g

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