My toddler had been begging me for a while to make a cake. I finally caved, and made this Reduced Fat Pineapple Funfetti Cake. I decided if I was going to make a cake, I would at least try and sneak some fruit into it. I also kept it reduced fat by using applesauce instead of oil, and by using cholesterol fat free egg product. I also skipped the heavy frosting and made a glaze with pineapple juice and a little powdered sugar. With a little rainbow sprinkles on top, my kids didn't seem to miss the frosting.
1 Box of Pillsbury Funfetti Cake Mix
1 cup of Pineapple Juice No Sugar Added
1/3 cup of Apple Sauce No Sugar Added
3/4 cup of Cholesterol Free Egg Product
1 Snack Cup Bowl (113 grams) Pineapple Tidbits, drained
1/2 cup of Powdered Sugar
2 tbs of Pineapple Juice
Preheat oven to 350 F degrees. Using an electric mixer, combine all of the ingredients listed above under "cake ingredients". Mix for 30 seconds on low, then 2 minutes on medium high (or per cake mix directions on box). Pour into your greased bundt pan. I used a butter flavored non stick spray to prepare my pan. Bake per cake mix directions on box, for me that was 37 to 41 minutes, or until a toothpick inserted in the center of cake comes out clean. Invert cake onto a wire wrack to remove from pan, and let cool, or serve warm, good either way. Mix your ingredients for the glaze together and pour over cake, then top with sprinkles and serve.
Store leftovers in fridge, in an air tight container.
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