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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 16 |
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I love pineapple and caramel. I have not tried this one yet, but it is a recipe from Quick Cooking. The picture in the magazine looks delicious. Ingredients:
2 eggs |
2 (8 ounce) cans crushed pineapple, undrained |
2 cups all-purpose flour |
1 cup sugar |
1 cup packed brown sugar |
1/2 cup fat-free lemon yogurt |
2 teaspoons baking soda |
1 teaspoon vanilla extract |
1/4 teaspoon ground ginger |
1 (12 1/4 ounce) jar fat-free caramel topping |
1 -2 tablespoon pineapple juice |
Directions:
1. In a mixing bowl, combine eggs and pineapple; mix well.
2. Add the next seven ingredients and mix well.
3. Spread into a 13 x 9 x 2 inch baking pan that has been sprayed with non stick cooking spray.
4. Bake at 350 for 35 minutes or until golden brown.
5. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly.
6. Cool slightly.
7. Serve warm over cake.
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