The best delicious Pineapple Caramel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Caramel Cake recipe today!
Hello my friends, this Pineapple Caramel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Caramel Cake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Caramel Cake.
What Makes This Pineapple Caramel Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Caramel Cake.
Ready to make this Pineapple Caramel Cake Recipe? Let’s do it!
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1/2 c Packed brown sugar
1/4 Cut fat-free prepared
-caramel topping
6 Pineapple slices (save the
-juice)
1/4 c Dried cranberries; dried
-tart cherries, or I would
-use raisins.
2 Egg whites; at room
-temperature
1/2 ts Salt
1 ts Vanilla
1/2 c Sugar
3/4 c All-purpose flour
3/4 ts Baking powder
l. Preheat the oven to 350. Coat a 9-inch round cake pan with no-stick
spray. Spread the brown sugar evenly over the bottom of the pan and drizzle
evenly with the carmel topping. Top with the pineapple slices in a
decorative pattern. Sprinkle with the cranberries and 2 tablespoons of the
saved pineapple juice. Set aside.
2. Place the egg whites and salt in a large bowl. Beat with an electric
mixer until soft peaks form. Beat in the vanilla. Gradually beat in the
sugar until the whites are stiff but not dry.
3. Sift together the flour and baking powder. Sift half of the flour over
the egg whites. Gently fold in with a large rubber spatula.
4. Fold in 1/4 cup of the saved pineapple mixture. Bake for 30 minutes, or
until a wooden pick inserted in the center comes out clean. Cool in the pan
for two minutes, invert onto a serving plate. Cool for about one hour
before serving.
This recipe came from a fat free cook book put out by Prevention Magazine..
Yields
1 Servings
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