•2 cups all-purpose flour
•1/2 cup sugar
•1/2 cup sugar blend
•2 teaspoons baking soda
•2 eggs, beaten
•1 can (20 ounces) unsweetened crushed pineapple, undrained
•1/2 cup chopped pecans or walnuts, toasted
•1 package (8 ounces) reduced-fat cream cheese
•2 tablespoons butter, softened
•1-1/2 cups confectioners' sugar
•1 teaspoon vanilla extract
•In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts.
• Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Yield: 16 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Facts 1 piece equals 253 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 237 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
~~Pineapple Nut Cake in Healthy Cooking April/May 2008~~