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Pineapple Snack Cake

Ingredients:
Butter-flavored cooking spray
1 15-ounce can pineapple tidbits (reserve 1/4 cup of juice)
2 cups all-purpose flour
1 1/2 cups granulated sugar 2 tsp baking powder
1/2 tsp salt
2/3 cup reduced-fat margarine (use tub margarine with 48% vegetable oil for best results)
1/2 cup frozen egg substitute (thawed)
1/4 cup skim milk
2 tbsp granulated sugar
1/2 tsp ground cinnamon
Non-fat whipped topping

Preparation:
Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with butter-flavored cooking spray. Set aside. Drain can of pineapple, reserve liquid. In a medium mixing bowl, combine all-purpose flour and 1 1/2 cups sugar. Stir in baking powder and salt. Add softened margarine, then add egg substitute, 1/4 cup pineapple juice and skim milk. Mix on medium speed of an electric mixer for two minutes, or until smooth. Pour batter into the prepared pan. Gently spoon pineapple tidbits evenly over top of mixture. In a small bowl, combine 2 tablespoons sugar and cinnamon, mixing well. Sprinkle mixture evenly over batter. Bake for 40 - 45 minutes or until cake tests done. Allow to cool, then slice into 2-inch squares. Enjoy plain or with a dollop of fat-free whipped topping. Makes 15 servings.

Serves: 15

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This recipe was added on 30-May-2001 and has been viewed 2158 times.




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