This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pineapple Pumpkin Cake
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- #30961
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
1 cup canned pumpkin
1 can (8 ounce size) crushed pineapple, undrained
1/2 cup pineapple juice
1 1/2 teaspoon vanilla extract
3 1/2 tablespoons powdered sugar
directions
Combine flour, sugar, and baking soda, and stir to mix well. Stir in the pumpkin, pineapple (undrained), and the pineapple juice and vanilla. Coat a 9 x 13 baking pan with cooking spray.
Spread the batter evenly in the pan, and bake at 350 degrees F for 35 minutes, or until a wooden toothpick inserted in center comes out dry. Let cake cool to room temperature. Dust with sifted powdered sugar. Cut into squares and serve.
added by
supersalad
nutrition data
310 calories, 0 grams fat, 74 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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