EID COOKING [PART-3]

7: Pineapple

Substituting fruit for the majority of the sugar -- and also using sugar substitute -- in a recipe is a great way to keep baked goods low in calories while still getting that sweet kick you crave. In this cake, crushed pineapple is used to add a nice tropical flavor, and there is no additional sugar in the batter. The only modification you need to make to this dessert is to bake it in muffin cups (regular or mini) rather than a cake pan. You can also omit the almonds if you want, but their crunch gives these cupcakes a nice texture.

this cake

INGREDIENTS

1	can (8 ounces) crushed pineapple in juice, undrained
1	teaspoon cornstarch
1	tablespoon grated orange peel
1	package (9 ounces) golden yellow cake mix
1/3	cup water
1	egg
1	ounce sliced almonds
1	tablespoon powdered sugar

PREPARATION:

1. Preheat oven to 350° F.
2. Combine pineapple with juice and cornstarch in small saucepan; stir until smooth. Bring to a boil over medium-high heat; continue to boil 1 minute, stirring frequently. Remove from heat; add orange peel. Set aside to cool slightly.
3. Beat cake mix, water and egg in medium bowl of electric mixer according to package directions.
4. Coat 9-inch springform pan with nonstick cooking spray. Pour half of batter into prepared pan. Spoon pineapple mixture evenly over batter. Do not stir. Gently spoon remaining batter evenly over all. Top with almonds. Bake 30 minutes or until cake is golden and springs back when lightly pressed with fingertips. Remove to wire rack; cool completely.
5. Sprinkle with powdered sugar. Cut into 10 wedges.

Note

This cake will be puffy when it is removed from the oven, but will settle upon cooling. The pineapple will settle to the bottom, making a slightly moist base.