Cake-Super Moist Pineapple

By Melzie

Ingredients

• 2 cups unbleached flour
• 1 1/2 cups sugar
• 1 1/2 tsp baking soda
• 1 cup cooked mashed pumpkin
• 1 can (8 oz) crushed pineapple packed in juice, undrained
• 1/2 cup pineapple or orange juice
• 1 1/2 tsp vanilla extract
• 3 - 4 tablespoons confectioners sugar

Details

Servings 16

Preparation

Step 1

Combine the flour, sugar, and baking soda and stir to mix well. Stir in the pumpkin, the crushed pineapple, including the juice, and the pineapple or orange juice and vanilla extract.

Coat a 9x13 inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350 F for 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean.

Cool the cake to room temperature. Sift the confectioners sugar over the cake and cut into squares; serve.

1/16 of cake: 154 cal, 0.2 g fat, 2.3 g protein, 0 mg chol, 85 mg sodium, 0.9 g fiber, calcium 10 mg, potassium 53 mg, iron 1 mg.