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Pineapple Cake I

Read Reviews (35)

"Finally ... here is an easy, delicious, cake for pineapple lovers! And it's lower in fat than most other cakes!" — Sharon Baetcke

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Lemon Cake

All about Eggs

Original recipe makes 1 - 9 x 13 inch cake Change Servings

1 (18.25 ounce) package reduced fat yellow cake mix
1 (20 ounce) can crushed pineapple with juice

3 eggs

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Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch pan with non-stick cooking spray.
Combine cake mix, pineapple (with juice), and eggs until well-mixed.
Pour into pan, and bake 30-35 minutes.

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After reading the reviews, I decided to buy a pineaple box cake mix. I followed the directions to make the cake (3 eggs and 1 can crushed pineapple with juice)but decided to make a pineapple upside down cake. I put 1/2 stick melted butter and 3/4 cup brown sugar in the 9x13 pan then placed 2-8 oz cans of drained pineapple tidbits (didn't have rings) and lots of marashino cherries. Then poured the batter on top. It baked at 350 close to 50 minutes or so...I kept baking til the center raised as high as the sides...it came out as moist as can be for all the baking...and has that extra pineapple taste, too.

—ILENEG

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Most Helpful Critical Review

Jun 19, 2006

This was goof for a snack cake however the texture and flavor were not what I had expected. I followed the recipe exactly - however I added a powdered sugar glaze on top (powdered sugar, water and pineapple exract.)

—Sandra B.

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41 Ratings

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Feb 06, 2008

For the real pineapple lovers, try this with Duncan Hines' Pineapple Supreme cake mix! Delicious!

—MissHome

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Dec 13, 2004

If you like pineapple upside down cake you'll like this. It tastes the same to me. I took it for a potluck and there was no leftovers. My husband and daughter didn't even get to try it. I made it again a couple days later for them and it lasted only a day. This will be one of my new favorites. If I ever want a pineapple upside down cake and don't have a lot of time this is what I'll make for sure.

—MOOFAM2

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Mar 30, 2008

I read other reviews and so I added a carton of fruitcake fruits and about 1 cup of chopped walnuts. It was moist, delicious and so different and easy. Will be making this again.

—Cindy in Pensacola

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Jun 26, 2003

I got GREAT ratings from my friends after we ate this cake. I made some changes and I just wanted to let you know if ou wanted to try it. use: 2 cups crushed pineapples w/ juice; 1 cup mashed bananas; 1/2 cup sugar; and only 2 eggs; then top w/ choc. frosting! It is great you gotta try it!

—XTRABAKED

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Feb 21, 2003

Tastes good, not too sweet. But you might want to add a little more milk or water. Not too much though.

—ETHEL-SHAZEA

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Jan 15, 2003

This cake tastes great. I think it was easy to make, and it would be great to eat with some sugar-free vanilla ice cream!

—JEARL PAM

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Nutrition

Calories
149 kcal
7%

Carbohydrates
28 g
9%

Cholesterol
35 mg
12%

Fat
2.9 g
4%

Fiber
0.8 g
3%

Protein
2.4 g
5%

Sodium
195 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pineapple Cake I

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 149
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 4 %
Saturated Fat 0.9g 4 %
Cholesterol 35mg 12 %
Sodium 195mg 8 %
** Potassium 49mg 1 %
Total Carbohydrates 28g 9 %
Dietary Fiber 0.8g 3 %
Protein 2.4g 5 %
Sugars 18.2g
Vitamin A 1 %
Vitamin C 5 %
Calcium 7 %
Iron 9 %
** Thiamin 3 %
** Niacin 3 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.