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Quick Ginger Bread-Pineapple Cake

Quick Ginger Bread-Pineapple Cake

Oxmoor House JANUARY 2002

  • Yield: 8 servings (serving size: 1 wedge)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 6.9g
  • Saturated fat: 2.3g
  • Protein: 4g
  • Carbohydrate: 52.4g
  • Cholesterol: 4mg
  • Iron: 2.3mg
  • Sodium: 406mg
  • Calories from fat: 22%
  • Fiber: 1.1g
  • Calcium: 79mg
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Quick Ginger Bread-Pineapple Cake recipe

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