Category: Pineapple

Easy Pineapple Cake

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Easy Pineapple Cake

  • Servings: 8 Large Servings
  • Difficulty: Easy
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When making a Hawaiian theme dinner, a must have is a pineapple cake for dessert. I tried a couple of different ideas and this one was the easiest and most delicious option. This is a sweet, moist cake that you can frost or have as is. The nutritional value is without the icing.

Ingredients

  • 1-½ cups of sugar
  • 2 cups of flour (I used unbleached)
  • 2 tsps of baking soda
  • 20 oz can of crushed pineapple with juice
  • 2 eggs
  • 1 tsp of vanilla extract (optional

Directions

  1. Preheat oven to 350 and grease bundt pan.
  2. In a large bowl, combine flour, sugar and baking soda, mix well.
  3. In another bowl mix pineapple, eggs and vanilla.
  4. Add wet ingredients to the flour mixture and mix well.
  5. Pour into prepared pan.
  6. Bake for approximately 45 minutes or until toothpick comes out clean.
  7. Let cool a bit and put cream cheese frosting or other icing of your choice or serve as is.

Nutritional facts per serving

  • Calories 317
  • Fat 1.1 g
  • Sugar 48 g
  • Carbohydrates 72 g
  • Protein 5.1 g
  • Fibre 2.0 g

Ok, like I said these are very large pieces. As is, this is not a dessert you want to be having daily. It is high in carbs and sugar. Not for the diabetics. I actually made 16 pcs out of it and it was still a nice size with a slice of charred pineapple and a small bowl of fresh pineapple on the side.

In the picture, it is iced with cream cheese icing. You can store this in the fridge for up to 4 days. The size and icing and shape are up to you. You can make this in a 9×13 pan and reduce the cooking time to 32 min and make little squares.

It’s all up to you and remember to have fun and make it your own.

Healthy Pineapple Carrot Cake

The Sunshine Inn Blog2 Comments

Healthy Pineapple Carrot Cake

  • Servings: 12
  • Difficulty: Easy
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This healthy carrot cake is a lighter version of the original. It is moist, easy to make and is lower in sugar and has no butter or oil.

Ingredients

  • 1/2 cup of whole wheat flour
  • 1/2 cup of all-purpose flour (I used unbleached)
  • 1 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1/2 tsp of sea salt
  • 1 tsp of ground cinnamon
  • 1/2 cup of unsweetened applesauce
  • 1 egg lightly beaten
  • 1 tsp of pure vanilla extract
  • 1/2 cup of granulated sugar (I used splenda 1:1)
  • 1/2 cup of crushed pineapple
  • 3/4 cup of finely grated carrots (about 2 large)
  • Pam vegetable spray

Directions

  1. Preheat oven to 350.
  2. Spray Pam on 8×8 ceramic cake pan.
  3. In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
  4. In a large bowl, mix together egg and applesauce.
  5. Add vanilla, sugar and crushed pineapple. Stir until combined.
  6. Pour dry ingredients into wet and gently mix with a spatula until completely combined.
  7. Stir in carrots until evenly distributed.
  8. Pour batter into prepared pan.
  9. Bake for 25-35 min until pick comes out clean from centre.
  10. Cut into 12 squares.

Nutrition Per Serving with Splenda


– Calories 55
– Fat 0.55 g
– Sugar 2.8 g
– Carbohydrates 10.1 g
– Protein 2.0 g
– Fibre 1.0 g

Nutrition Per Serving with Sugar


– Calories 94
– Fat 0.55 g
– Sugar 11.3 g
– Carbohydrates 18.6 g
– Protein 2.0 g
– Fibre 1.0 g

This cake is easy to make. The longest part is grating the carrots and making sure that there is no extra protein (the skin off your fingers) as I so often scrape my fingers on the grater.

I’ve given the two versions of nutritional facts with sugar and with Splenda. Even using sugar, a diabetic can have this as the carbs are low and so is the sugar. You can ice it with a cream cheese frosting (let me know if you want the recipe) but it doesn’t even need it. You can sprinkle a little icing sugar for extra sweetness but that is up to you. There are so many possibilities including chocolate chips, or raisins, or even dates that there is no reason you can’t have fun and make it your own.