Anita's Tried & True Heart Healthy Recipes

Pineapple Pumpkin Bread

Adapted from
16 servings

16 ozs pound cake mix 8 ozs crushed pineapple, undrained 
2 tsps pumpkin pie spice 2 whole eggs, slightly beaten 
1 tsp baking soda 3 tbsps walnuts, chopped 
1 c canned pumpkin, canned  
Preheat oven to 325. Prepare two 4 1/2" x 8 1/2" pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, pumpkin pie spice, baking soda, pumpkin, pineapple, eggs, and walnuts. Mix well. Spoon batter evenly into prepared pans. Bake for 45 minutes, or until toohpick inserted in center comes out clean. Cool in pans 20 minutes before removing.
Nutritional Analysis per serving (16 servings total)
Calories 151   %CFF 29 %
Total Fat 5 g   Saturated Fat 2 mg
Protein 2 g   Cholesterol 23 g
Carbohydrates 26 g   Sodium 152 mg
Sugars 15 g   Fiber 0.9 g
3.2 WW Points
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