Name: Caramel Pineapple Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/2 cup egg substitute -; 2 cans (8 ounces each) crushed pineapple, undrained -; 2 cups all-purpose flour -; 1 cup sugar -; 1 cup packed brown sugar -; 1/2 cup nonfat lemon yogurt -; 2 teaspoons baking soda -; 1 teaspoon vanilla extract -; 1/4 teaspoon ground ginger -; 1 jar (12-1/4 ounces) fat-free caramel ice cream topping -; 1 to 2 tablespoons pineapple juice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Pineapple Cake

1. 1/2 cup egg substitute -

2. 2 cans (8 ounces each) crushed pineapple, undrained -

3. 2 cups all-purpose flour -

4. 1 cup sugar -

5. 1 cup packed brown sugar -

6. 1/2 cup nonfat lemon yogurt -

7. 2 teaspoons baking soda -

8. 1 teaspoon vanilla extract -

9. 1/4 teaspoon ground ginger -

10. 1 jar (12-1/4 ounces) fat-free caramel ice cream topping -

11. 1 to 2 tablespoons pineapple juice -

How to cook deliciously - Caramel Pineapple Cake

1. Stage

In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.