Today’s post is from guest blogger, Holly Van Heel, a Human Sciences Specialist in Nutrition and Wellness at Iowa State University Extension and Outreach.
There is nothing better than a homemade cake with frosting and sometimes you get hungry for one. But I’m never enthused about gathering all the ingredients out of the cupboard, measuring, and dirtying a bunch of dishes.
Someone in my office suggested I try the Spend Smart. Eat Smart. Pumpkin Apple Cake recipe they use. I liked it right away as it uses a cake mix and just 4 other ingredients. Only two of the ingredients need to be measured! I quickly mixed it up (cake mix, 3 eggs, 1 can pumpkin, apple juice and a little cinnamon), baked it in a bundt pan, took it to work, and shared it with my colleagues. They were surprised to learn the deliciously moist cake they were raving about had no oil or other fat added and was providing 60% of their vitamin A needs. As a bonus, when this cake bakes and cools, it makes its own light, sweet glaze.
It just supports my theory; there is nothing better than a homemade cake with frosting (or light glaze) to satisfy one’s dessert craving.
At the grocery store where I shop, they often have canned pineapple on special. It is usually a great deal on a great tasting and nutritious fruit. My family loves canned pineapple as a side dish for any meal, so I buy it often. My husband and son even like to drain the juice off and save it to drink later. Our April recipe is a new way to use canned pineapple – as a snack cake.
A 20 ounce can of crushed pineapple is drained and patted dry then mixed with typical muffin ingredients and baked to make Pineapple Snack Cakes. These snack cakes are versatile and can be used as a snack, side dish, or dessert. Next time you find a deal on crushed pineapple, try out this Pineapple Snack Cake recipe!
Pineapple Snack Cakes
Serving Size: 1 muffin
- 1 can (20 ounces) crushed pineapple in 100% juice
- 1 cup whole wheat flour
- 3/4 cup all purpose white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 3 tablespoons oil (canola or vegetable)
- 1 teaspoon vanilla
- 2 eggs
- Preheat oven to 350°F. Line a muffin tin with liners or spray with cooking spray.
- Drain juice from the pineapple into a cup or bowl. Save the juice for step 4. Dab pineapple with a paper towel to dry.
- Whisk whole wheat flour, all purpose white flour, baking powder, baking soda, and salt together in a medium bowl.
- Beat sugar, oil, vanilla, and 1/4 cup of the saved pineapple juice until combined. Beat in eggs. Stir in the crushed pineapple.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Divide the batter into the muffin tins.
- Bake until the snack cakes are golden and a tester inserted into the center of a snack cake comes out clean, about 18–20 minutes.
- Store leftovers in an airtight container in the refrigerator.
- Pineapple Snack Cakes are great as a side dish to any meal or as a snack.
- Use pineapple tidbits or chunks instead of crushed pineapple. Drain well and finely chop.
- Sprinkle 1/2 cup of coconut or walnuts on top of each snack cake before baking.
- Save extra pineapple juice to add to a salad dressing, fruit salad, or smoothie.