Now that spring is here, I like to serve desserts with bright flavors. Spring flavors such as lemon, raspberry, strawberry, lime, orange, and pineapple are tummy tempting must haves.
One of my favorite spring desserts features two of these bright flavors. Lemon Pineapple Cake is a sweet and an extremely moist cake. It’s super simple to make and is the perfect ending to an Easter dinner or a Mother’s Day barbecue.
If you’re trying to cut calories and keep your waistline under control, here are few suggestions that do not alter the taste of the cake:
- Use 1 cup of egg substitute instead of 4 eggs.
- Use light sour cream.
- Use applesauce instead of canola oil.
Celebrate the season with Lemon Pineapple Cake. It’ll provide a bright and happy ending to your next gathering!
Lemon Pineapple Cake
1 cup light sour cream
½ cup water
½ cup canola oil
1 (18.25 ounce) package lemon cake mix
1 box instant lemon pudding
1 (14.5 ounce) can crushed pineapple, undrained
Beat eggs, sour cream, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth.
Pour into 13×9 pan and bake at 350 degrees for 1 hour. Pour pineapple over cake as soon as it comes out of the oven. Cool completely and then frost with vanilla frosting.
© 2014, Andrea Thorpe. All rights reserved.