Skinny Pineapple Cake

Here’s the deal, friends — this Skinny Pineapple Cake is about to rock your world. It’s one of those sweet treats that’s not only light and breezy but also manages to taste like a tropical getaway. What makes it special, you ask? Maybe it’s the juicy pineapple that brings that tangy-sweet vibe or maybe it’s how it’s not going to weigh you down like some kind of sugar brick. Trust me, you want to try this cake. Make it once, and you’ll start wondering how you ever lived without it!

In our little circus of a household, this cake has earned a top spot. My husband? He’d devour the whole cake in one sitting if he could, but the kids and I have to remind him to share — you know how it goes. Once, we whipped this up for a family picnic, and it turned out to be the surprise hit. Everyone kept saying things like, “I can’t believe I’m eating cake that’s good for me,” which I think was a compliment… I basically feel like a dessert wizard every time I make it. Give it a go, and you’ll see it’s both magical and ridiculously easy.

Why You’ll Love This Skinny Pineapple Cake

1. No fancy-schmancy ingredients that require a treasure map to find — just good old pantry staples.
2. It’s blissfully easy like, if you’ve got two hands and a bowl, you can make this.
3. This cake doubles as punishment for anyone who annoys you by being *too* delicious to share.
4. It’s got a sneaky way of making you feel like summer even when it’s snowpocalypse outside.

How to Make It

Alright, here we go — grab yourself a mixing bowl and toss in some flour, sugar, and a dash of baking soda. Careful not to puff a cloud of flour up in your face! Next, it’s time for the wet parade: crack eggs like a pro, add your trusty crushed pineapple, juice and all. Mix it all up until confident there’s not a dry spot left. Remember to preheat that oven; otherwise, you’ll be waiting forever and a day for cake. Pour your concoction into a baking pan. Stick it in the oven and let it do its cake magic until golden brimming with promise.

Ingredient Notes

– **Flour**: It’s the backbone of the cake — go with all-purpose unless you like turning your baked delights into strange science experiments.
– **Pineapple**: Ah, the star of the show. Don’t skimp here, or you’ll end up with glorified bread.
– **Sugar**: Sweet craving satisfaction right here. Once tried cutting it too much, and even the ants turned their noses up at it.

**Recipe Steps:**
1. Grab a large mixing bowl and combine flour, sugar, and baking soda.
2. Add eggs and canned pineapple (juice included) to the mix.
3. Stir until everything is well combined, no dry bits.
4. Preheat oven, pour batter into a baking pan.
5. Bake until golden — around 35 to 40 minutes.

What to Serve It With

**Tips & Mistakes**: Just like anything, I’ve learned the hard way that more pineapple doesn’t equal more awesome. Balance, folks, balance.

**Storage Tips**: So, you’ve got leftovers? Just pop ’em in an airtight container — fits right at home in the fridge. Cold cake for breakfast? Who’s judging? Not me.

Variations and Substitutions

No fresh pineapple? No biggie. Canned works like a charm as long as you drain it properly — honestly, that’s the lazy weeknight solution. Swap out sugar for honey or maple syrup if you feel like getting fancy. Skipped the eggs by accident once; ended up with a rubbery puck… so don’t do that.

**Frequently Asked Questions**

Skinny Pineapple Cake

This Skinny Pineapple Cake is a light, fluffy dessert perfect for any occasion, featuring fresh pineapple and a touch of cinnamon for extra flavor.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 1 cup pineapple, crushed and drained fresh or canned
• ▢ 1 cup plain nonfat Greek yogurt
• ▢ 2 large egg whites room temperature
• ▢ 0.25 cup vegetable oil
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and cinnamon.
• In another bowl, combine crushed pineapple, Greek yogurt, egg whites, vegetable oil, and vanilla extract.
• Gradually add wet ingredients to dry ingredients, stirring until just combined.
• Pour batter into the prepared cake pan and smooth the top.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before serving.

Notes

For a moister cake, you can add a tablespoon of pineapple juice to the batter. Serve chilled or at room temperature.