FRESH PINEAPPLE UPSIDE-DOWN CAKE

FRESH PINEAPPLE UPSIDE-DOWN CAKE

Preheat your oven to 350 and cut a parchment paper liner for the bottom of a 9" round cake pan. Spray the pan and parchment paper with a light coating of cooking spray. The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch).

5 tablespoons of melted butter
2/3 cup brown sugar (packed)
3 cups fresh pineapple cut into 1" cubes (see note)
maraschino cherries cut in half
1 & 1/2 cups all purpose flour
1 & 1 /2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter (room temperature)
2/3 cup white sugar
2 eggs
3/4 cup pineapple juice (or milk)
1 teaspoon vanilla
1 teaspoon butter extract
1/2 cup pecans chopped medium-small

Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan. Set aside.

Cut pineapple into 1" chunks and blot them dry between several thicknesses of paper towel (press on them a little to extract excess juice).

For the batter, cream the butter and sugar until it is really fluffy. Under-beating the butter at this stage will give you a poor quality cake. When it is nice and fluffy, add the eggs (one at a time) and extracts and beat until its fluffy again.

Sift the flour, baking powder and cinnamon into a bowl. Add the flour mixture to the butter mixture in three parts, alternately with the pineapple juice (or milk) starting and ending with the flour. Set aside.

Assembly: Nestle the pineapple, pecans and cherry pieces down into the brown sugar mixture in the cake pan (arrange in pretty fashion because this will show). Pour the cake batter over the top and very gently spread it out.

Bake in 350 oven for 45 to 55 minutes or until a toothpick tests clean (my oven took exactly 45 minutes). Remove from oven and sit pan on a cooling rack for 15 minutes. After 15 minutes, run a thin bladed knife around the edge of the cake and invert onto a serving plate. Serve cake warm or at room temperature.

NOTE: I cut the pineapple into very small pieces (almost a dice) and arrange the cherries randomly over the cake. If you use this diced pineapple style, it only takes two cups of diced fruit instead of three.

PINEAPPLE UPSIDE-DOWN CAKE

PINEAPPLE UPSIDE-DOWN CAKE

Yield: 12 servings
Source:  "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml

INGREDIENTS

-  2 tablespoons stick margarine
(I Can't Believe It's Not Butter)
-  2 tablespoons firmly packed brown sugar
or Brown Sugar Splenda
-  4 slices water-packed canned pineapple,
drained
-  2 maraschino cherries, cut in half
-  1-1/4 cups all-purpose flour
-  1-1/2 teaspoon baking powder
-  1/2 teaspoon salt
-  5 tablespoons stick margarine, softened
(I Can't Believe It's Not Butter)
-  1/4 cup granulated Splenda
-  1 egg
-  1 teaspoon vanilla extract
-  1/2 cup low-fat (1%) milk
(I use reconstituted non-fat dry milk)

DIRECTIONS

Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine.
Remove from the heat and stir in the brown sugar. Place the
pineapple slices on the sugar mixture, centering the slices
closely in the center of the pan so all the pieces are touching.
Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder,
and salt.

In another medium bowl, with an electric mixer at medium
speed, beat the margarine and granulated sugar until blended,
about 1 minute. Add the egg and vanilla and continue beating
until smooth, about 30 seconds. The batter will be thin. Add
the flour mixture to the batter in thirds, alternating with
milk, blending until smooth, 2 minutes. Spoon the batter on
top of the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by
sliding a thin knife around the cake, pressing against
the pan. Invert onto a cake plate. Serve warm.

Nutritional Information Per Serving (1 piece):
Calories: 148, Fat: 7 g, Cholesterol: 18 mg,
Sodium: 231 mg,
Carbohydrate: 18 g, Dietary Fiber: 0 g,
Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat

Glazed Chocolate-Pumpkin Bundt Cake

From EatingWell: October/November 2006

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

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16 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including cooling time)

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight

Ingredients

Cake

• 1 cup all-purpose, flour
• 3/4 cup whole-wheat pastry flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder, (not Dutch-process)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup nonfat buttermilk
• 1 15-ounce can unsweetened pumpkin puree
• 3/4 cup dark brown sugar, packed
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1/4 cup canola oil
• 1/4 cup light corn syrup (can omit and add an extra egg or some yogurt for moisture)
  
• 1 tablespoon vanilla extract

Glaze & Garnish

• 1/2 cup packed confectioners' sugar
• 1 tablespoon nonfat buttermilk
• 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips & Notes

• Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

• Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
• To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat

SOURCE: Eating Well

Cool Whip Angel Lush Cake

Katie’s Version of “COOL WHIP Angel Lush Cake”

Ingredients:

1(15oz.) can of peach chunks in juice

1 box of Cheesecake (or Vanilla) Flavored Instant Pudding

1 ½ cups of COOL WHIP Whipped Topping

1 store bought angel food cake*

Directions:

1. Mix peaches (including juice from the can), instant pudding, and cool whip until combined.

2. Cut cake into three layers horizontally. Spread peach mixture on top each layer-filling in between layers, and spreading on top of cake.

3. ENJOY! [with some extra COOL WHIP on the side ; ) ]

Rose's Better Than Sex Cake

Ingredients

1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Directions

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.

Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

SOURCE: Rose Coleman

Grandma Eva's Oatmeal Cake

This is my grandmother's recipe and it is a hit everywhere I take it. This is not a healthy recipe but is served with love.

1-1/4 c boiling water
1/2 c. butter or margarine
1 c. firmly packed brown sugar
2 eggs
1/2 tsp salt
1/4 tsp nutmeg
1 c oatmeal, uncooked
1 c granulated sugar
1 tsp vanilla
1-1/2 c flour
1 tsp baking soda
3/4 tsp cinnamon

Pour boiling water over oats; cover & let stand 20 minutes. Cream butter and sugars until fluffy. Blend in vanilla and eggs. Add oat mixture; mix well.

Stir together dry ingredients; add to creamed mixture, mixing well. Pour into greased 9x13 inch pan. Bake at 350 degrees 45 minutes. Do not remove from pan

Frosting

1/4 c. butter, melted
3 tbsp light cream
1/2 c. walnuts or pecans
1/2 c firmly packed brown sugar
3/4 c coconut

Combine all ingredients and spread evenly on cake. Broil until golden brown.

NOTE: I love this frosting so I make a double batch.

PEACHY DUMP CAKE

SOURCE: Gooseberry Patch Super Fast Slow Cooking

2 14and 1/2 ounce cans peach pie filling

one teaspoon lemon juice
18 and 1/2 ounce box yellow cake mix
1/2 cup chopped pecans
1/2 cup butter melted

Garnish; whipped topping, vanilla ice cream

Pour pie filling into a slow cooker that has been sprayed with non-stick vegetable spray. Drizzle with lemon juice. In a separate bowl, combine dry cake mix pecans and melted butter. Spread over the pie filling. Cover and cook on low setting for 4 hours, or on high setting for two hours. Serve with whipped cream or ice cream.

Serves 6-8

Mom's Poppy Seed Cake

My grandmother used to make this every year at Christmas time; she glazed it with powder sugar frosting and would make a sprig of holly with candied fruits on the top of it. I miss making the cake with her but keep the tradition. Her cooking really made the holidays.

Poppy Seed Cake

1 can Solo poppy seed FILLING (if unable to find filling in your area, see the recipe below)
1 tsp vanilla
1 c. butter or margine
1 c. sour cream
2 1/2 c. flour
1 1/2 c. sugar
4 eggs, separated
1 tsp salt
1 tsp baking soca

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. Add poppy filling. Add eggs yoks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda and salt, add gradually to poppy mixture, beating well after each addition. Fold in stiffly bean egg whites. Pour into greased 9 or 10" tube pan.

Bake 50-60 minutes or until knife comes out clean. Cool about 5 minutes. Remove from pan.

I will be attempting a "clean" version of this cake this year so here are the changes I will make. Thanks to Lisa at Gluten Free Goodies http://www.glutenfreefoodies.blogspot.com/ for the following suggestions:

This sounds wonderful. I think you might need all of the eggs for this. I understand why you want to cut the yolks out. You could always use a Gluten Free egg replacer (I will be using this now that grocery store has stocked it) or flaxseed and water.

For the sour cream, maybe consider Turtle Mountain's Coconut Kieffer (Cultured Milk)
http://www.turtlemountain.com/products/cultured_coconut_milk_landing.html
use 3/4 cups or Coconut plain yogurt use equal amounts 1 cup.

I like Earth Balance non dairy butter. (I use this already so no problem there)
I don't use agave but love honey or palm sugar. (I use agave primarily but will try palm sugar for this recipe).

Paulissa's note: I will use King Arthur gluten free flour for this recipe. I hope the results are good. I'll blog about this experiment, good or bad, once I've tried it.

Original Recipe Yield 2 cups of filling

SOURCE: http://allrecipes.com//Recipe/hungarian-poppy-seed-filling/Detail.aspx

Ingredients

1/2 pound poppy seeds, if not already ground
1 cup milk
1/4 cup margarine
3/4 cup white sugar
1 pinch salt
2 eggs, beaten
Pinch of cinnamon
Pinch of cloves

Directions

1. Grind the poppy seeds in a mill or coffee grinder.
2. Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
3. Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and spices, stir well to blend.
4. Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Footnotes

• A half pound of poppy seeds equals a little more than 1 1/2 cups. Cream or evaporated milk may be substituted for the milk in this recipe.

Nutritional Information

Amount Per Serving Calories: 152 | Total Fat: 10g | Cholesterol: 24mg

GERMAN CHOCOLATE CAKE ROLL

GERMAN CHOCOLATE CAKE ROLL

COOKS.COM

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1/4 c. butter
1 c. chopped pecans
1 1/3 c. coconut
1 can sweetened condensed milk
1/3 c. flour
1/4 tsp. salt
1/4 tsp. soda
3 eggs
1/3 c. water
1 c. sugar
1 tsp. vanilla

Line jelly roll pan with foil. Melt butter on foil, sprinkle with nuts, coconut and condensed milk. Beat eggs until fluffy. Gradually add sugar and remaining ingredients, blending well. Pour over chocolate. Bake at 375 degrees for 20 to 25 minutes; while warm, sprinkle with powdered sugar. Cover with towel, flip over, remove foil and roll up cake like jelly roll. Let cool.

Apple Cranberry Yogurt Coffee Cake

My mother in law made this to help use up some whole berry cranberry sauce. If you choose that option, use 1 cup of whole berry sauce, drained.

Apple Cranberry Yogurt Coffee Cake

Ingredients:

• 1 1/4 cup Dannon® Plain Yogurt
• 1 1/2 cup cranberries, fresh or frozen and thawed
• 2/3 cup sugar
• 1/3 cup water
• 1/2 cup unsalted butter (1 stick), at room temperature
• 3/4 cup light brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 2 cups unbleached all-purpose flour
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 2 medium apples, cored and chopped into rough 1/2" pieces

Directions:

• 1. Preheat the oven to 325 degrees F. Lightly grease a 9x13-inch pan or a 10-inch iron skillet, and dust with flour.
• 2. In a small saucepan, simmer the cranberries and sugar and water over medium-low heat, stirring occasionally, until the berries just begin to pop, about 5 minutes. Remove the cranberries with a slotted spoon and reserve.
• 3. In a mixing bowl, cream together the butter and brown sugar. Lightly beat the eggs with the vanilla, and stir to combine. Into another bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Add the apple pieces and toss to coat. Add the flour mixture to the butter mixture and stir to combine. Fold in the yogurt and then gently add cranberries, stirring into the batter without breaking them apart.
• 4. Pour the batter into the pan or skillet and bake for 45 minutes, or until a wooden skewer inserted into the center come out clean. Cool on a wire rack for at least 10 minutes before serving.

Yields: 12 servings



Source: Dannon.com

Pumpkkin Angel Food Cake

Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert. From eatbetteramerica.

Prep Time:10 min

Start to Finish:3 hr

makes:12 servings

Cake
1	box (1 lb) white angel food cake mix
1	tablespoon Gold Medal® all-purpose flour
1 1/2	teaspoons pumpkin pie spice
3/4	cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1	cup cold water
Filling
1	container (8 oz) frozen fat-free whipped topping, thawed
2	tablespoons finely chopped crystallized ginger

1.	Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2.	Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3.	In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.
High Altitude (3500-6500 ft): Bake 47 to 52 minutes.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 27g); Protein 3g % Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 6%; Iron 0% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3
*% Daily Values are based on a 2,000 calorie diet.

Grandma Sherbondy's Poppy Seed Cake

This recipe is a family favorite. My grandmother made this recipe only for the holidays and it just wasn't the holidays without it. Be prepared for compliments!!!

Grandma's Poppy Seed Cake

1 can Solo poppy seed filling
1 c. butter or margarine
1 c sour cream
4 eggs, separated
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 1/2 c. sugar
2 1/2 c flour

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy.  Add poppy seed filling.
Add egg yolks, one at a time, beating well after each addition.
Blend in vanilla and sour cream. 

Sift together flour, soda, and salt, add gradually to poppy mixture,
beating well after each addition.  Fold in stiffly beaten egg whites.
Pour into greased 9 or 10" greased tube pan.

Bake in 350 degree oven 50-60 minutes or until knife inserted comes
out clean.  Allow cake to cool about 15 minutes.  Remove from pan.

Paulissa's Boston Cream Pie (Cake)

45 min | 15 min prep

SERVES 16

• 
  

Cake Layer

• 1/4 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 2/3 cup milk
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 4 large egg yolks, lightly beat

Chocolate Glaze

• 3 ounces chocolate squares
• 1 tablespoon butter
• 1/3 cup confectioners' sugar
• 1/4 cup milk

1. Prepare cake layers; heat oven to 350 degrees.
2. Grease and flour two 9" round cake pans.
3. In large bowl with electric mixer at medium speed, beat 1/4 cup butter, 1 cup sugar, eggs, 2/3 cup milk, 1 tsp vanilla, baking powder, and flour about 4 minutes until thoroughly blended and smooth.
4. Spoon batter into prepared pans; bake 30 minutes until wooden pick inserted in center of each layer comes out clean.
5. Remove layers to wire racks to cool completely.
6. Prepare egg custard: In 2 qt saucepan, stir 2/3 cup sugar, cornstarch and salt until thoroughly mixed; slowly stir in 2 1/2 cups milk until smooth.
7. Bring to boil over medium heat, stirring constantly; cook 1 minute until mixture boils rapidly and thickens.
8. Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture, stirring rapidly and constantly to blend and keep smooth.
9. Return mixture to low heat; cook 1 minute longer.
10. Do not allow to boil.
11. Remove from heat; stir in 1 tbsp vanilla.
12. Cool completely, stirring frequently.
13. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp butter, stirring frequently until blended and smooth.
14. Remove from heat; stir in confectioners sugar and 1/4 cup milk until blended and smooth.
15. Keep warm, covered.
16. To assemble: Using sharp serrated knife, carefully cut cooled layers in half horizontally.
17. Place one layer, cut side up, on serving platter; spread with 1/3 cooled custard.
18. Repeat with remaining cake layers and custard, ending with cake layer, cut side down.
19. Spoon warm glaze over top of cake,letting mixture drip down sides.

Dark Chocolate Zucchini Cake

Inspired by The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).

The secret ingredient that makes this cake so utterly moist and delicious is a secret no longer: yes, the ever-abundant zucchini makes this single-layer cake a real standout. Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing chocolate ecstasy. So if you have an extra zucchini or two hanging around (don’t we all?), this is a wonderfully subversive use for it!

INGREDIENTS

3 ounces good-quality dark chocolate, coarsely chopped
1/4 cup canola oil
1 1/4 cups sifted all-purpose unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) butter, softened
3/4 cup organic sugar, or less, according to taste
2 eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups grated zucchini or summer squash

1. Preheat oven to 350F. Grease a 9-inch cake pan and dust with some unsweetened cocoa powder.

2. Melt the chocolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.

3. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.

4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.

5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.

5. May be served plain, iced with your favorite icing, dusted with organic confectioners’ sugar, or with fresh raspberries nestled around it.

Serves 8 to 10.

SOURCE: http://www.care2.com/greenliving/dark-chocolate-zucchini-cake.html

Pineapple Angel Food Cake

Pineapple Angel Food Cake
Serves 6

1 (8 oz) can pineapple chunks in juice
1 (6.2 oz) pkg white angel food cake mix
3 tbsp shredded coconut
3/4 cup seedless raspberry all-fruit spread
2 tsp raspberry liqueur or fresh lemon juice

Preheat the oven to 350 deg F.

Place a sieve over a cup measure or small
bowl. Add the pineapple and drain; set the juice aside.

Cut the pineapple into small chunks.
Return the pineapple to the sieve and set over the cup measure.
Gently press out any excess juice with the
back of a spoon.

Prepare the cake mix according to package
directions, omitting the water specified on the box.

With an electric mixer on medium speed, beat the cake mix and
6 tablespoons of the pineapple juice for 1 minute.
(Reserve any remaining pineapple juice
for another use.)

With a large rubber spatula, gently fold in the
reserved pineapple chunks and the coconut until just combined.

Scrape the batter into an ungreased 4 1/2 x 8 1/2-inch loaf pan.

Bake immediately, until the top is golden brown and springs
back when gently touched, 25 to 30 minutes.

Immediately place the pan on one side on a rack and
cool completely, about 1 hour.

To loosen, run a thin-bladed knife around the edges of the pan.

Invert onto a plate or cake rack, then reinvert right-side up.
Combine the fruit spread and the liqueur or lemon juice in a
small microwavable bowl; microwave on High 40 seconds;
stir until smooth. Serve cake with the sauce.

Per serving (1/6 of cake with 2 tablespoons sauce): Calories 196;
Fat 1g;Chol 0mg;Sodium 230mg;Carb 43g;Fiber 2g;Protein 3g
Weight Watchers Magazine, Jan/Feb 03

Warm Chocolate Pudding Cake

Warm Chocolate Pudding Cake

Points: 3 per piece

¾ cup all purpose flour
¾ cup granulated Splenda
1/3 cup + ¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant – coffee powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low-fat (1 %) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

1. Preheat the oven to 350 degrees.
Spray a 9-inch-square baking pan with nonstick spray.

2. Combine the flour, granulated sugar, the 1/3 cup of
cocoa powder, coffee powder, baking soda, and salt in
a large bowl. Make a well in the center, and pour in
the milk, melted butter, and vanilla.

Stir just until blended: spoon the batter evenly into the pan.

3. Combine the brown sugar and the additional ¼ cup cocoa
powder in a small bowl. Sprinkle evenly over the batter.
Gently pour the boiling water in a zigzag fashion over
the top: do not stir. Bake until the top of the pudding
is set, about 35 min. Cool on a rack at least 30 minutes.
Cut into 9 squares and serve warm or at room temp.

Per serving (1 square) 165 Cal, 2 g Fat, 1 g Sat Fat,
0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Car,
2 g Fiber, 3 g Protein, 94 mg Calc.

Points value 3.

Lemon Poppyseed Pound Cake

Cake:
1 (18.25-ounce) package yellow cake mix (e.g. Duncan Hines Moist
Deluxe)
1 (8-ounce) package brick-style fat-free cream cheese, softened
3/4 cup water
2 large eggs
2 egg whites
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon poppy seeds

Glaze:
1 cup sifted confectioners' sugar
3 to 4 teaspoons fresh lemon juice

To prepare the cake, preheat the oven to 350°F. Spray a 10-inch tube
cake pan with nonstick spray.

With an electric mixer on low speed,
beat the cake mix, cream cheese, water, eggs, egg whites, lemon zest,
lemon juice, and poppy seeds in a large bowl until moistened, about
30 seconds. Increase the mixer speed to medium and beat until well
blended, about 2 minutes.

Pour the batter into the pan.

Bake until a
toothpick inserted into the cake comes out clean, about 40 minutes.


Cool in the pan on a rack 20 minutes. Remove from the pan and cool
completely on the rack.

 To prepare the glaze, stir together the
confectioners' sugar and lemon juice in a medium bowl until the
mixture forms a smooth, thick glaze. Spoon over the top of the cooled
cake, letting it drip down the sides.

162 calories, 3g fat, 1g sat fat, 24mg chol, 256mg sodium,
31g carbs, 0g fiber, 4g protein

Florida Cream Coconut Cake

Florida Cream Coconut Cake

1 (4 serving) pkg. JELL-O sugar free vanilla cook-and-serve
pudding mix
1 (4 serving) pkg JELL-O sugar free orange gelatin
1 c Diet Mountain Dew
2 (8 oz) cans crushed pineapple, packed in fruit juice,
undrained
1 (11 oz) can mandarin oranges,rinsed and drained
2 1/4 c Bisquick Reduced Fat Baking Mix
1 1/2 c Splenda Granular
1/2 c flaked coconut*
1 tsp. baking powder
1/2 c I Can't Believe It's Not Butter Light Margarine, melted
1 (12-fluid-ounce) can Carnation Fat Free Evaporated Milk
4 egg whites, slightly beaten
1 tsp. vanilla extract
2 c Cool Whip Lite

In a medium saucepan, combine dry pudding mix, dry gelatin,
Diet Mountain Dew and undrained pieapple. Cook over medium
heat until mixture thickens and starts to boil, stirring
constantly. Remove from heat.

Stir in mandarin oranges. Place saucepan on a wire rack and allow
to cool for 30 minutes. Meanwhile preheat oven to 350*.

Spray a 9x13 inch baking pan with butter flavored cooking spray.

In a large bowl, combine baking mix, Splenda, 1/4 c coconut and
baking powder. Add margarine and milk. Mix well, using a sturdy
spoon. Stir in egg whites and coconut extract. Evenly pour batter
in prepared cake pan.

Bake for 20 to 25 minutes or until top of
cake springs back when lightly touched. Place cake pan on a wire
rack and let set for 15 minutes. Evenly spread cooled fruit
mixture over cake.

Refrigerate for at least 30 minutes. Just before serving,
spread Cool Whip Lite over fruit mixture, and garnish with
remaining 1/4 c coconut. Cut into 12 servings.

Serves 12. Each serving equals:
HE: 1 Br, 1 Fa, 1/2 Fr,1/4 FFM/ 1/2 Sl, 18 OC
211 calories, 7 g Fa, 5g Pr, 32 g Ca, 502 mg So, 134mg Cl, 1 g Fi
DIABETIC EXCHANGES: 1 1/2 St/Ca, 1 Fa, 1/2 Fr

Double Apple Bundt Cake

Double Apple Bundt Cake

Dorie Greenspan's book "Baking from my home to Yours".

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon (she won't even know it's there)
1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup store-bought apple-butter spiced or plain
2 medium apples, peeled, cored and grated
(I used granny smith apples
1 cup pecans or walnuts, chopped
1/2 cup plump, moist raisins (dark or golden -
I soaked them in passion fruit juice for about 1/2 hour
and then drained them)
Confectioners' sugar, for dusting (optional)

For the Icing (optional) (I didn't do this)

1/2 cup confectioners' sugar
About 2 Tbsp fresh orange or lemon juice

Getting Ready:

1. Centre rack in the oven and preheat the oven to 350 F.

2. Butter a 9-to-10 inch (12-cup) Bundt pan. If your pan is
not nonstick, dust the interior of the pan with flour, then
tap out the excess (If you have a silicone Bundt pan, there's
no need to butter or flour it.) Don't place the pan on a baking
sheet - you want the oven's heat to circulate through the
Bundt's inner tube.

3. Whisk together the flour, baking powder, baking soda, spices
and salt.
4. Working with a stand mixer, preferably fitted with a paddle
attachment, or with a hand mixer in a large bowl, beat the butter
and sugar on medium speed, scraping the bowl as needed for 3
minutes, or until the mixture is smooth, thick and pale.

5. Add the eggs one at a time, beating for about 1 minute after
each addition; you'll have a light, fluffy batter.

6. Reduce the mixer speed to low and beat in the apple butter -
don't worry if it curdles the batter.

7. Still on low, add the grated apples and mix to completely blend.

8. Add the dry ingredients, mixing only until they disappear into
the batter.

9. Using a rubber spatula, fold in the nuts and raisins. Turn the
batter into the Bundt pan and smooth the top of the batter with
the rubber spatula.

10. Bake for 50 to 55 minutes (50 minutes worked for me - 40 minutes
for the small bundt pans), or until a thin knife inserted deep into
the center of the cake comes out clean.

11. Transfer the pan to a rack to cool for 5 minutes before unmolding
and cooling the cake to room temperature. If possible, once the cake
 is completely cool, wrap well in plastic and let it stand overnight
 at room temperature before serving.

To Make the Optional Icing:

Put the sugar in a small bowl and stir in a squirt or two or either
orange or lemon juice. Keep adding the juice a little at a time until
you have an icing that falls easily from the tip of a spoon. Drizzle
the icing over the top of the cake, letting it slide down the curves
of the cake in whatever pattern it makes. Let the cake stand until
the icing dries, a matter of minutes, before slicing.

Chocolate Swirl Coffee Cake

Chocolate Swirl Coffee Cake

1 1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup Splenda Granular*
1/2 cup water
2 tablespoons Land O Lakes no-fat sour cream
1 egg or equivalent in egg substitute (I used the sub)
1/4 cup Hershey's Lite Chocolate Syrup
1/4 cup flaked coconut (I omitted this)
1/4 cup chopped walnuts

Preheat oven to 375 degrees.

Spray an 8x8 baking dish with butter flavored cooking spray.
In a large bowl, combine baking mix and 1/4 cup Splenda. Stir
in water, sour cream and egg. Spread batter into prepared pan.
Drizzle syrup evenly over top. Swirl batter with a fork for
marbelized effect. In a small bowl, combine coconut, walnuts
and remaining 1/4 cup Splenda. Sprinkle over top.
Bake 20-25 minutes. Place on a wire rack and cool.
Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1 Bread, 1/4 Protein, 1/4 Fat, 1/4 SLider, 5 Optional Calories
153 Calories, 5g fat, 3g protein, 24g carb, 289mg sodium, 30mg clacium, 1g fiber
Diabetic Exchanges: 1 1/2 Starch/Carbohydrate, 1 Fat