Pineapple Juice Cake Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the light butter and sugar substitute until fluffy. Beat in the eggs one at a time.
- Add the pineapple juice, vanilla extract, and almond extract (if using) and mix well.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- For the glaze, whisk together the pineapple juice, powdered sugar substitute, vanilla extract, almond extract (if using), and melted light butter until smooth.
- Drizzle the glaze over the cooled cake, letting it soak into the surface for added moisture.
- Slice into squares and serve. Optionally, top with whipped cream, toasted coconut flakes, or pineapple chunks.
WW Points Calculation
For the cake:
- All-purpose flour (2 1/2 cups): 40 points
- Baking powder, baking soda, salt: 0 points
- Sugar substitute (1 cup): 0 points
- Light butter (1/2 cup): 24 points
- Large eggs (3): 0 points
- Pineapple juice, unsweetened (1 cup): 0 points
- Vanilla extract, almond extract: 0 points
For the glaze:
- Pineapple juice (1/4 cup): 0 points
- Powdered sugar substitute (1/2 cup): 0 points
- Light butter (1 tablespoon): 2 points
- Vanilla extract, almond extract: 0 points
Total Points: 66
Servings: 16 slices
Points per Serving: 4.13 points
Nutrition Information (per serving)
- Calories: ~125
- Fat: 3 g
- Protein: 3 g
- Carbohydrates: 22 g
- Sugar: 4 g
- Sodium: 65 mg
I'm waiting for your comments! Enjoy!
