Pineapple Orange Pound Cake
Adapted from
Aurora Foods, Inc.
16 servings
| 18 1/4 ozs pineapple cake mix | 1 tbsp olive oil | ||
| 3 1/2 ozs fat-free vanilla pudding mix | 1 tbsp orange peel | ||
| 1 c refrigerated orange juice | 1/3 c granulated sugar | ||
| 2 whole eggs | 1/4 c refrigerated orange juice | ||
| 1/2 c egg whites |
Preheat oven to 350. Prepare a tube pan with cooking spray; set aside. In a mixing bowl, combine cake mix, pudding mix, one cup orange juice, eggs, egg whites, oil, and orange peel. Pour into prepared pan. Bake for one hour, or until toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, combine sugar and remaining orange juice. Simmer for five minutes. Spread evenly over warmed cake.
| Calories | 202 | %CFF | 16 % | |
| Total Fat | 4 g | Saturated Fat | 1 mg | |
| Protein | 3 g | Cholesterol | 23 g | |
| Carbohydrates | 35 g | Sodium | 268 mg | |
| Sugars | 25 g | Fiber | 0.0 g | |
|
4.4 WW Points | ||||
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Rated by 2 users (4.5)
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