Easy Pineapple Cake

Low Fat Pineapple Cake
Low Fat Pineapple Cake. Fiona Haynes
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 20 squares (serves 20)
Ratings (4)

This pineapple sheet cake is simple to make and delicious to eat. You can easily cut calories and fat by omitting the coconut and frosting from the recipe.

What You'll Need

  • 2 cups all purpose
  • 1 1/2 cups granulated sugar
  • 2 tsp baking soda
  • 1 cup desiccated coconut (optional)
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 20 ounce can crushed pineapple
  • For the Frosting:
  • 3 cups
  • powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup nonfat milk

How to Make It

  1. Preheat oven to 350 degrees
  2. Coat a 9 X 13-inch baking pan with nonstick cooking spray
  3. Combine flour, sugar, baking soda, and coconut (if using)
  4. Add eggs and vanilla, and stir in crushed pineapple.
  5. Pour into prepared cake pan and bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
  6. For the frosting, mix powdered sugar, vanilla and milk in a large bowl to desired consistency. Add more sugar or more milk as desired. If you want a coconut flavor, substitute coconut extract for the vanilla, and sprinkle some desiccated coconut on top.

    Per Frosted Square With Coconut: Total Calories 218, Calories from Fat 16, Total Fat 1.8g (Sat 1.3g), Cholesterol 21mg, Sodium 143mg, Carbohydrate 48.2g, Fiber 0.7g, Protein 2.2g

    Per Frosted Square Without Coconut: Calories 199, Calories from Fat 5, Total Fat 0.6g (sat 0.2g), Cholesterol 21mg, Sodium 134mg, Carbohydrate 46.4g, Fiber 0.5g, Protein 2.2g

    Per Unfrosted Square Without Coconut: Calories 127, Calories from Fat 5, Total Fat 0.6g (sat 0.2g), Cholesterol 21mg, Sodium 132mg, Carbohydrate 28.4g, Fiber 0.5g, Protein 2g