Ingredients for Pineapple Cake With Raspberry Sauce
- Pineapple Cake Mix
- Egg Whites
- Butter
- Crushed Pineapple In Juice
- Instant Lemon Pudding Mix
- Frozen Whipped Topping
- Lemon Juice
- Sliced Almonds
- 1/4 cup cornstarch
- Frozen Sweetened Raspberries
- 1/4 cup pineapple juice
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How to Make Pineapple Cake With Raspberry Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, prepare your favorite pineapple cake mix according to package directions, but substitute 3 large egg whites for the eggs and 1/2 cup (1 stick) unsalted butter, softened, for the oil.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the raspberry sauce:
- In a medium saucepan, whisk together 1/4 cup cornstarch and 1/2 cup cold water until smooth.
- Add 2 cups fresh raspberries to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2 minutes).
- Remove from heat and stir in 2 tablespoons lemon juice and 1/4 cup pineapple juice.
- Cover and refrigerate for at least 30 minutes to allow the sauce to cool and thicken.
- As soon as the cake comes out of the oven, pour 1 (20 ounce) can of crushed pineapple (drained) evenly over the warm cake.
- Let the cake cool completely in the pan.
- Meanwhile, prepare the frosting: In a medium bowl, prepare one 3.4 ounce box instant lemon pudding mix according to package directions.
- Add 2 tablespoons of lemon juice to the pudding.
- Gently fold in 8 ounces of whipped topping until combined.
- Let the frosting sit for 10 minutes to slightly thicken.
- Once the cake is completely cool, frost the top with the lemon pudding frosting.
- Drizzle the chilled raspberry sauce over the frosted cake.
- Garnish with sliced almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
197g
Fat
108g
Carbs
25g
