• Jenn Clayton

Pineapple Cake

OMG this cake!! So summer and so delicious!! A absolute MUST make!

Super moist and the perfect pineapple flavor! Add some cherries if desired!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

1 cup sugar substitute- I used Lakanto (to order: https://bit.ly/3cRLTbg

15% off with the code- JENNSWWJOURNEY

1/2 cup light butter - softened

2 eggs

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup almond or low-fat milk

4 pineapple slices cut into 1/2" pieces- reserve the juice

Cherries if desired


Pineapple Syrup:

1/2 cup reserved pineapple juice

1/2 cup sugar substitute- I used Lakanto (to order: https://bit.ly/3cRLTbg

15% off with the code- JENNSWWJOURNEY


Preheat oven to 350 degrees and spray & flour an 8" bundt pan.


In a medium bowl, beat butter and sugar together. Add eggs and beat until well incorporated.

In another bowl, whisk flour, baking powder, baking soda and salt together.

Add flour mixture to wet ingredients, alternating with the milk. Mix well.

Cut pineapple slices into 1/2" pieces and gently fold into batter.

Take the extra pineapple slices and add them to the bottom of the bundt pan, if desired. Add cherries as well if desired.

Pour batter into pan and bake for 45 minutes or until a toothpick comes out clean.

Remove from over and let cool 5 minutes.


For the pineapple syrup:

In a small saucepan, heat pineapple juice and sugar together stirring constantly until boiling.

Turn cake onto a plate and pour the syrup over the cake.

Enjoy!!

8 Servings:

4 points (all plans)

181 Calories


Recipe inspiration from author Terri (website unknown)






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