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Pineapple Cake With Raspberry Sauce
Ingredients
Raspberry Sauce
- 3 tablespoons cornstarch
- 2 (10 ounce) packages frozen sweetened raspberries, thawed
- 1 tablespoon lemon juice
- 1 tablespoon pineapple juice
Directions
1
Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.2
Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.3
To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.
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Featured Reviews for This Recipe
From: Sydney Mike
On Apr 30, 2008
Very, very nice! Made for a neighbor who loves pineapple cake, as do I, & I managed to get a piece of it (for taste-testing only, of course!), & this is GREAT! Can think of other things, as well, for this raspberry sauce! Thanks for sharing! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (322g) Recipe makes 6 servings The following items or measurements are not included below: pineapple cake mix |
||
| Calories 592 | ||
| Calories from Fat 281 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.2g | 48% | |
| Saturated Fat 21.8g | 108% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 350mg | 14% | |
| Potassium 334mg | 9% | |
| Total Carbohydrate 75.6g | 25% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 49.4g | ||
| Protein 7.3g | 14% | |
| Vitamin A 430mcg | 8% | |
| Vitamin B6 0.1mg | 5% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 26mg | 43% | |
| Vitamin E 2mcg | 9% | |
| Calcium 53mg | 5% | |
| Iron 1mg | 7% | |
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