Thursday, March 14, 2013

Pineapple Walnut Cake with Cream Cheese Icing

Unbelievably, this cake has no butter or oil, yet is still moist and delicious! The frosting does have a bit of butter, but not too much. At only 5 points +, you can enjoy this cake guilt-free!

serves 24 ( 5 points +)

  • 2 c. flour
  • 1-1/2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ( 20 oz) can crushed pineapple, in juice
  • 1 c. chopped walnuts


  • 3 oz. reduced fat cream cheese
  • 3 T. butter, softened
  • 1-1/2 c. powdered sugar
  • 2-3 T. skim milk

Preheat oven to 350 degrees.
For cake, combine first four ingredients in a mixing bowl. Add eggs, vanilla and pineapple with juice. Mix well. Stir in walnuts. Transfer to a 13 x 9 pan only very lightly coated with spray.
Bake 30-40 minutes or until done. Cool completely.

For frosting, beat the first four ingredients. Add milk as needed to achieve spreading consistency. Frost cake. 

Cover and store in refrigerator until serving.


  1. This sounds great! Can you use fresh pineapple instead of canned?

    1. Cherise,
      The recipe used the canned crushed pineapple with the juice. Since there is no butter or oil, the juice gives the moisture to the cake. I am not sure how well it would work with fresh pineapple.


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