bkeck01
07-26-2010, 01:24 PM
This is a great dessert or snack cake that is even better the second day!
Makes 9 servings 1 wedge per serving
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients
1 1⁄2 cups cooked, mashed sweet potatoes
2 medium eggs
1⁄2 cup 1% lowfat milk
2 cups crushed pineapple in 100% juice
2 cups prepared baking mix
1 cup packed brown sugar
1⁄2 cup raisins
1 teaspoon pumpkin pie spice
nonstick cooking spray
Preparation
Preheat oven to 375°F. Combine sweet potatoes, eggs, milk, and 1⁄2 cup drained pineapple in a medium bowl; set aside. In a small bowl, stir together baking mix, 3⁄4 cup brown sugar, raisins, and pumpkin pie spice. Add to liquid ingredients and stir until dry ingredients are moistened. Turn into a 9-inch round metal baking pan sprayed with nonstick cooking spray. Bake for 35 to 45 minutes or until a tooth pick inserted into the center comes out clean. While cake is baking, combine remaining pineapple and brown sugar in a small saucepan. Cook over medium heat until liquid has evaporated. Cut cake into 9 wedges and top with equal amounts of pineapple topping.
Nutrition Information Per Serving:
Calories 360, Carbohydrate 81 g, Protein 8 g,
Total Fat 2 g, Saturated Fat 1 g,
Cholesterol 45 mg, Sodium 320 mg, Dietary Fiber 4 g
Makes 9 servings 1 wedge per serving
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients
1 1⁄2 cups cooked, mashed sweet potatoes
2 medium eggs
1⁄2 cup 1% lowfat milk
2 cups crushed pineapple in 100% juice
2 cups prepared baking mix
1 cup packed brown sugar
1⁄2 cup raisins
1 teaspoon pumpkin pie spice
nonstick cooking spray
Preparation
Preheat oven to 375°F. Combine sweet potatoes, eggs, milk, and 1⁄2 cup drained pineapple in a medium bowl; set aside. In a small bowl, stir together baking mix, 3⁄4 cup brown sugar, raisins, and pumpkin pie spice. Add to liquid ingredients and stir until dry ingredients are moistened. Turn into a 9-inch round metal baking pan sprayed with nonstick cooking spray. Bake for 35 to 45 minutes or until a tooth pick inserted into the center comes out clean. While cake is baking, combine remaining pineapple and brown sugar in a small saucepan. Cook over medium heat until liquid has evaporated. Cut cake into 9 wedges and top with equal amounts of pineapple topping.
Nutrition Information Per Serving:
Calories 360, Carbohydrate 81 g, Protein 8 g,
Total Fat 2 g, Saturated Fat 1 g,
Cholesterol 45 mg, Sodium 320 mg, Dietary Fiber 4 g