Fresh Pineapple Cake
|Sifted all purpose flour||2 Cup (32 tbs)|
|Sugar/1 cup sugar + 6 packets sweet 'n low||1 1⁄2 Cup (24 tbs)|
|Cocoa powder||1 Tablespoon|
|Baking soda||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Lite salt||1 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Liquid butter buds/1/2 cup promise ultra fat-free margarine||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Drained pineapple chunks||1⁄4 Cup (4 tbs) (From Glaze)|
|Grape nuts cereal||1⁄2 Cup (8 tbs)|
|Glazed pineapple and syrup|
|Fresh pineapple||1 Medium|
|Sugar/2 tablespoons sugar plus 1 1/2 packets sweet 'n low||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Rum/Rum extract||1 Teaspoon|
GLAZE: Use 1 1/2 cups pineapple and use the remainder as decoration.
Combine fruit with sugar and orange juice.
Simmer for 3 to 4 minutes.
Turn into sieve and drain well.
Use fruit for cake batter.
Combine drained syrup with rum or rum extract to spoon over baked cake.
CAKE: Sift dry ingredients into large mixing bowl.
Add liquid Butter Buds, Egg Beaters, water, and drained pineapple.
Mix on low speed until blended.
Beat 1 minute at medium speed.
Stir in Grape-Nuts.
Turn into a tube or bundt pan that has been sprayed with a non-fat cooking spray.
Bake at 325°F.for 45 minutes or just until toothpick comes out clean after being inserted.
Remove from oven and drizzle 2 or 3 tablespoons of syrup over cake until absorbed.
When cool, serve topped with Dream Whip or non-fat frozen yogurt.