pineapple cake: 355ºF bake around 40 minutes
dry
2 1/2 cups ap gf flour
2 tsp baking powder
1/2 tsp salt
wet
2 eggs
1 1/4 cup sugar or 1 1/2 cups allulose SF
1/2 cup vege oil
1 cup greek yogurt / sour cream
1 tsp vanilla extract
1 lemon or lime - zest and juice
20 oz canned pineapple - mix of crushed and pieces
sauce optional
pineapple juice from cans
powder sugar (sf equ)
butter
make
prep a springform pan with parchment.
in a bowl combine the dry ingredients and set aside.
In a mixing bowl or mixer, add eggs and sugar and beat until light and fluffy.
Drizzle the oil in slowly to help combine, then add in the yogurt, vanilla, juice and zest.
Fold in the dry ingredients that were set aside.
Pour half the batter into the prepped pan and then top the center with diced pineapple.
Pour the remaining batter on top and arrange pineapple chunks or rings on top.
Place into a preheated oven 350ºF for around 40 minutes or until the skewer comes out clean.
cool before serving.
make sauce
in a sauce pan place the juice, sugar, butter and simmer until the desired consistancy.
Pour over the hot cake when removed to give a glaze.
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