Pineapple Pound Cake

* Exported from MasterCook Mac *

Pineapple Pound Cake

Recipe By : Eater's Choice
Serving Size : 16 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Batter----
2 1/2 c unbleached flour
1 c fat-free sour cream
3/4 c granulated sugar
3 egg whites -- whipped
1 tbsp lemon peel -- grated
1 1/2 tsps baking soda
1 tsp vanilla
tsp salt
1 c pineapple chunks in juice -- drained
----Topping----
1/4 c lemon juice
1/4 c granulated sugar

Preheat oven at 375. Prepare 12-cup Bundt® pan with cooking spray and
flour; set aside. To prepare batter, combine flour, sour cream, 3/4 cup
sugar, egg whites, lemon peel, baking soda, vanilla, and salt in a mixing
bowl. Pour half the batter into prepared pan. Spread pineapple evenly over
battter. Cover with remaining batter. Bake for 40 minutes. Let cool for 5
minutes. Meanwhile, to prepare topping, combine lemon juice and remaining
sugar in a suacepan. Bring to a boil, reduce heat, and simmer for 5
minutes. Remove cake from pan. Pierce it with a fork and spoon lemon juice
mixture into holes and over top of cake.

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Per serving: 140 Calories; 0g Fat (0% calories from fat); 3g Protein; 32g
Carbohydrate; 2mg Cholesterol; 149mg Sodium

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready to serve,
thaw at room temperature about 3 hours.

--
Anita A. Matejka
<matejka@bga.com>
Texas, USA