Quick Ginger Bread-Pineapple Cake



8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 284
Fat 6.9 g
Satfat 2.3 g
Protein 4 g
Carbohydrate 52.4 g
Cholesterol 4 mg
Iron 2.3 mg
Sodium 406 mg
Caloriesfromfat 22 %
Fiber 1.1 g
Calcium 79 mg


1 (15.25-ounce) can sliced pineapple in juice, undrained
1 tablespoon butter, melted
1/4 cup packed brown sugar
1 (14.5-ounce) package gingerbread cake and cookie mix
2 egg whites


Preheat oven to 350°.

Drain pineapple, reserving juice. Add enough water to juice to equal 3/4 cup; set aside. Pat pineapple slices dry.

Coat a 9-inch round cake pan with melted butter; sprinkle with brown sugar. Arrange pineapple slices on top of brown sugar.

Combine pineapple juice mixture, cake mix, and egg whites; stir with a fork 1 minute. Pour batter into prepared cake pan.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate. Cut into wedges.