Pineapple Walnut Cake with Cream Cheese Icing

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Pineapple Walnut Cake with Cream Cheese Icing

Unbelievably, this cake has no butter or oil, yet is still moist and delicious! The frosting does have a bit of butter, but not too much.

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serves 24
Cake:

  • 2 c. flour
  • 1-1/2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ( 20 oz) can crushed pineapple, in juice
  • 1 c. chopped walnuts

Icing:

  • 3 oz. reduced fat cream cheese
  • 3 T. butter, softened
  • 1-1/2 c. powdered sugar
  • 2-3 T. skim milk

Preheat oven to 350 degrees.
For cake, combine first four ingredients in a mixing bowl. Add eggs, vanilla and pineapple with juice. Mix well. Stir in walnuts. Transfer to a 13 x 9 pan only very lightly coated with spray.
Bake 30-40 minutes or until done. Cool completely.

For frosting, beat the first four ingredients. Add milk as needed to achieve spreading consistency. Frost cake.

Cover and store in refrigerator until serving.

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