Pineapple Bundt Cake
1 sugar free yellow cake mix (just the powder, no oil or water)
1 20oz can of pineapple chunks with juice (blended with emersion blender)
3 eggs
Mix all together and put into a bundt pan sprayed with cooking spray. Bake at 325° for 39-43 minutes. So good and very moist! I cut it into 20 servings and it was 3 points a piece. Enjoy!
this Is the another recipe of pineapple cake Ingredients
- ▢ 1 box (1-step) angel food cake mix (I used Betty Crocker)
- ▢ 1 large can (about 20 ounces) crushed pineapple, undrained
Instructions
Remove from the oven and place on a wire rack to cool
Preheat oven to 350F degrees.
In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.)
Pour the batter into a 9×13 pan which has been lightly greased with nonstick cooking spray.
Bake at 350F degrees for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. This should take somewhere between 30 and 40 minutes.