from Taste of Home's "Healthy Cooking"
Pineapple Nut Cake: serves 16 ( 5 points)
2 c. flour
1/2 c. sugar
1/2 c. Splenda
2 tsp. baking soda
2 eggs, beaten
1 can ( 20 oz ) crushed pineapple, undrained
1/2 c. chopped pecans, toasted
1 package ( 8 oz) reduced fat cream cheese
2 T. light stick butter, softened
1-1/2 c. powdered sugar
1 tsp. vanilla
In a large bowl, combine flour, sugar, Splenda and baking soda. Add eggs and pineapple and mix until blended. Stir in nuts. Spread in a 13 x 9 pan coated with cooking spray. Bake at 350 for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
For frosting, beat cream cheese and butter until smooth and fluffy. Add powdered sugar and vanilla and mix well. Frost cake. Store in refrigerator.The picture of the pineapple cake is only 1/2 of a piece. You do get a bigger piece than that. That was Jessica's second helping!