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Quick Ginger Bread-Pineapple Cake

Yield 8 servings (serving size: 1 wedge)


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

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

  5. 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.

Oxmoor House Healthy Eating Collection