Pineapple Cranberry Cake

recipe grey bg (3)

Prep Time: 15 minutes

Total Time: 1 (one) hour

Ingredients

  • 1 (18.25-ounce) trans fat free yellow cake mix (such as Pillsbury)
  • 12-ounce diet lemon lime soda (such as diet 7-Up)
  • Vegetable oil cooking spray
  • 1 (8-ounce) can crushed pineapple, slightly drained
  • 1/4 cup dried cranberries

Glaze:

  • 1/3 cup evaporated skim milk
  • 3/4 cup powdered sugar
  • 3 tablespoons trans fat free margarine

Instructions

Preheat oven to 350°F. In a large bowl, combine dry cake mix and diet soda and beat according to package directions. Do not add water, eggs or oil as directed on cake mix box. Pour batter into a 13- x 9-inch pan coated with vegetable oil cooking spray. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Allow cake to cool slightly and top it with the drained pineapple and cranberries. To prepare the glaze, combine evaporated skim milk, powdered sugar and margarine in a small saucepan. Over medium-high heat, boil the ingredients 3 to 4 minutes. Pour glaze over the top of the cake. Refrigerate a few hours prior to serving


Yield: 16 servings

Nutritional Info

  • Calories = 192
  • Fat = 5 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 0 mg
  • Protein = 1 gm
  • Sodium = 250 mg
  • Carbohydrate = 35 gm
  • Fiber = 0 gm
  • Calcium = 67 mg
  • % calories from fat = 23%

FOOD EXCHANGES: 2 starch, 1 fat