PINEAPPLE SUNSHINE CAKE

This is my diabetic version of a cake recipe I've had for years. This is not sugar free as the pineapple and juice have natural sugar. Here is my way to deal with that. Since dairy products are good for diabetics, drain the pineapple in the cake recipe while saving the juice. Measure the juice, discard. and replace the juice with same amount of whole milk

1 box (2-layer size) sugar-free yellow cake mix

4 eggs

1/2 cup olive or coconut oil

1 can (8-oz) crushed pineapple in its own juice

Preheat oven to 350 degrees.

Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In large bowl, combine all cake ingredients, including the pineapple juice, and mix together well.

Pour batter into prepared pan and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.

Allow to cool completely on a wire rack before icing with the following icing.

Icing:

1 carton (8-oz) sugar-free frozen whipped topping, thawed

1 box (4-serving size) sugar-free vanilla pudding mix

1 can (8-oz) crushed pineapple in its own juice

Combine all icing ingredients and spread over the top of the cake.

Yield: 21-24 servings

Because of the whipped topping icing, leftovers should be refrigerated.

Reminder: This is a dessert. One square a day! This cake is so tasty you can serve it to anyone, and they won't even know it is diabetic-friendly unless you tell them. Perfect for large family meals and pitch-in meals at work, church, etc.

the file photo