Fabulous Fat-free Pineapple Cake

"From Home Cooking Magazine (November-December 2004)"
photo by WicklewoodWench photo by WicklewoodWench
photo by WicklewoodWench
photo by WicklewoodWench photo by WicklewoodWench
Ready In:




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

Questions & Replies

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  1. the can of pineapple was 25% less so I put 25% less flour, eggs and only 1 cup of sugar. I did not lowered the baking soda and I always add baking powder. I "cheated" and put in the cake batter only one tablespoon of salted butter (melted) so it did not have a fat free cake taste. My mother was fooled-she had no idea it was low-fat. I did not have fat free cream cheese so it had no frosting. Super good!
  2. 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.<br/> 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!!!
  3. 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.
  4. 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.
  5. took this cake into work for every one who is on a health food kick...they loved it. i used wheat free flour and i turned out great. The topping is fantastic. Definately a keeper. It is very easy to make


My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>
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