RCI-BR.004.0521.001
Tasty pineapple cake
Tasty pineapple cake from the Recidemia collection
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 1/2 cup
- sugar substitute to equal1 unit
- -2 ½ cups Sugar1 unitdivided
- 2 unit
- 1 1/2 cup
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 cup
- 4 slice
- -canned drained1 unit
- 1 unit
- 1/2 cup
Method
1
Preheat oven to 350°F. Spray a 9-inch round cake pan with vegetable cooking spray and set aside.
2
Cream together the reduced-calorie margarine and sugar substitute in a large mixing bowl until light and fluffy, about 2-3 minutes.
3
Beat in the 2 eggs one at a time, mixing well after each addition until fully incorporated.
4
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5
Alternately add the flour mixture and milk to the margarine mixture, beginning and ending with the flour mixture, stirring gently until just combined.
6
Pour the batter into the prepared cake pan and arrange the drained pineapple slices on top of the batter, pressing down slightly.
7
Sprinkle the divided sugar evenly over the pineapple slices and pour the unsweetened pineapple juice around the edges of the pan.
1 minutes
8
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
35 minutes
9
Remove the cake from the oven and let it cool in the pan for 10 minutes before turning out onto a serving plate.