Pineapple Topped Cake

Preparation:  15 min. Cooking: 30 min. Total: 45 min.
Recipe photo
  • 1/2 Cup all purpose flour
  • 1/2 Cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt (necessary)
  • 1/2 Lb unsweetened pineapple chunks , drained, reserving 1/4 cup juice1/4 cup
  • 4 Tbsp lowfat milk
  • 3 Tbsp unsalted butter , melted
  • 1 eggs , beaten
  • 1/2 tsp vanilla extract
  • 4 Tbsp dark brown sugar
Preheat oven to 350 ℉. Sift together first 4 ingredients in a large mixing bowl. Combine reserved pineapple juice, milk, butter, egg and vanilla in a bowl. Mix thoroughly. Stir milk mixture into four mixture and stir until just moistened. Transfer batter into a lightly buttered and floured 9 inch square baking pan. Place pineapple on top and sprinkle with brown sugar. Bake about 30 minutes or until tester comes out clean when inserted in center. Cool cake in pan 10 minutes before turning out.
Calories
160 Cal
Fat
5.5 g
Carbs
26 g
Protein
2.1 g
Fiber
0.4 g
Sugar
19 g
Cholesterol
39 mg
Sodium
190 mg


Nutrients

Fiber     0.4 g
Fat     5.5 g
Sugar     19 g
Carbs     26 g
Protein     2.1 g
Calories     160 Cal

Fats

Fat, Poly     0.4 g
Fat, Mono     1.5 g
Fat, Sat     3.1 g
Fat, Trans     0 g
Fat, Percent     31 %

Vitamins

Vitamin, K     0.8 mcg     0.7 %
Vitamin, A     200 IU     6.7 %
Vitamin, B12     0.1 mcg     4.1 %
Niacin     0.6 mg     3.5 %
Riboflavin     0.1 mg     7.5 %
Vitamin, C     2.3 mg     2.5 %
Vitamin, D     5.7 IU     1 %
Vitamin, B6     0 mg     2.4 %
Vitamin, E     0.2 mg     1.4 %
Panto, Acid     0.2 mg     3.6 %
Choline     17 mg     3.2 %
Thiamin     0.1 mg     7.9 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     150 mg     21 %
Magnesium     9.8 mg     2.3 %
Copper     0 mcg     5.1 %
Fluoride     0.7 mcg     16 %
Zinc     0.2 mg     1.8 %
Cholesterol     39 mg     0.1 %
Sodium     190 mg     13 %
Selenium     4.8 mcg     8.8 %
Manganese     0.4 mg     5.4 %
Potassium     76 mg     1.6 %
Iron     0.7 mg     9.2 %