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Pineapple Paradise Cake




Source of Recipe


American Heart Association Cookbook, 7th Edition


List of Ingredients




18.25 Ounce box yellow cake mix
2 tablespoons unsweetened applesauce
Egg substitute equivalent to 3 eggs
1 teaspoon coconuts extract
¼ teaspoon ground nutmeg
20 ounce can crushed pineapple in its own juice, undrained
2 tablespoons light brown sugar
2 tablespoons shredded sweetened coconut
2 tablespoons sliced almonds
¼ cup unsifted confectioners' sugar
2 tablespoons rum or ½ teaspoon rum extract
2 medium mangoes, thinly sliced

Recipe



Prepare the cake using the package directions, substituting applesauce for the oil and egg
substitute for the whole eggs. (If the package lists different amounts for oil or eggs, use those
amounts.) Add the coconut extract and nutmeg before mixing the batter. Spread the batter in
two 8-inch round cake pans.

Drain the pineapple, reserving ½ cup juice. Place the pineapple on the cake batter. Sprinkle
with the brown sugar.

Bake the cakes using the package directions, or until a cake tester or toothpick inserted in the
center comes out clean. Cool according to the package directions.

If necessary, adjust the oven temperature to 350 degree F. Place the coconut and almonds in
separate, even layers on a nonstick baking sheet. Bake for 5 to 6 minutes, or until light golden
brown. Put the baking sheet on a cooling rack.

In a small bowl, whisk together the reserved ½ cup pineapple juice, confectioners' sugar and rum (the sugar may be slightly lumpy). Using a wooden skewer, cake tester or toothpick; make 8 to 10 holes in the cooled cakes. Pour half the pineapple juice mixture over each cake to soak.

To assemble, place one cake layer on a platter. Arrange half the mango slices on the cake. Top
with the second cake layer. Arrange the remaining mango in a decorative pattern. Sprinkle with
coconut and almonds.

Calories 274 Protein 4 g Carbohydrates 53 g Fiber 2 g Sugars 35 g Cholesterol 0 mg
Total Fat 5.0 g Saturated 2.0 g Polyunsaturated 1.0 g Monounsaturated 1.5 g Sodium 310 mg
Dietary Exchange: 2 ½ starch 1 fruit ½ fat