Caramel Pineapple Cake
- 1/2 cup egg substitute
- 2 cans (8 ounces each) crushed pineapple, undrained
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup packed brown sugar
- 1/2 cup nonfat lemon yogurt
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
- 1 to 2 tablespoons pineapple juice
- In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350u0b0 for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.
egg substitute, pineapple, flour, sugar, brown sugar, lemon yogurt, baking soda, vanilla, ground ginger, caramel ice cream topping, pineapple juice
Taken from www.tasteofhome.com/recipes/caramel-pineapple-cake/ (may not work)