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 +)
Cake:

• 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

Icing:

• 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.