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WW Recipe of the Day: Easy Low Fat Pineapple Yogurt Cake
Summer living and the cooking is easy. Here’s a 4-ingredient cake that works every time because the base is a good old-fashioned cake mix.
I’ve chosen to jazz it up with lemon zest and make it super south of the border for my pineapple loving taste. Both pineapple yogurt and crushed pineapple are mixed in with the dry mix and that’s all there is to it.
Like me, you may love the thought of such an incredibly easy dessert that you can dress up and down with toppings, fruits and light ice creams. My pantry is now full of different mixes which I want to experiment with different yogurts, canned fruits and citrus zest.
How Many Calories and WW Points in Pineapple Yogurt Cake?
According to my calculations, each serving has 148 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
How to Make this Pineapple Yogurt Cake, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Heat the oven to 350F degrees. Spray a 9-inch round cake pan with non-stick spray.
Step 3: Mix all ingredients in a medium-sized bowl and pour or spoon in the prepared cake pan.
Step 4: Bake for 25 to 30 minutes. Use a wooden skewer to test doneness; remove it when the skewer is free of gummy batter and tests clean.
Step 5: Cool on a wire rack before slicing.
Recipe Notes
Almost any yogurt will work if you want to tame down the pineapple flavor. Play also with the zest—maybe orange or tangerine, mandarine or lime. The taste will still be tropical and delicious.
When the cake comes out of the oven and before it cools, you can experiment with different glazes like a tablespoon of rum or coconut rum, almond or pineapple liquor brushed over the top. It immediately sinks into the hot cake and makes for a moist and delicious texture.
If you choose to glaze the top with liquor, you may also want to add a tablespoon to the batter itself for a more intense “adult” cake.
If you want more individual portions (which can be frozen), then use muffin tins or mini-loaf or muffin pans.
Serving Suggestions
A dollop of more pineapple yogurt is an ideal topper, however regular plain yogurt would be fine too. Try mixing a tablespoon of whipped cream WITH the yogurt for added richness and a light, airy mouth feel. A scoop of this refreshing tropical frozen dessert would also be a smashing accompaniment.
Ways to Use Leftover Cake
Leftover cake? That’s easy. If you can keep it around, it lasts, covered, at room temperature. This is a great snack for afternoon tea, morning coffee or just when you need a small sweet treat. You could also rumble it to use as a base for your favorite trifle.
If you’ve made this Low-Fat Pineapple Yogurt Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Pineapple Yogurt Cake Recipe
Ingredients
- 1-3/4 cup Betty Crocker SuperMoist Yellow Cake Mix or equivalent (This is about 1/2 a box of standard cake mix or 7.5 ounces)
- 1 can (8 ounces) crushed pineapple in 100% juice (I used Dole)
- 1 container (5.3 ounces) low-fat pineapple yogurt (I used Chobani)
- Zest of 1 medium lemon (about 1-1/2 teaspoons)
Instructions
- Heat the oven to 350F degrees. Spray a 9-inch round cake pan with non-stick spray.
- Mix all ingredients in a medium-sized bowl and pour or spoon in the prepared cake pan.
- Bake for 25 to 30 minutes. Use a wooden skewer to test doneness; remove it when the skewer is free of gummy batter and tests clean.
- Cool cake on a wire rack before slicing.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 4 PointsPlus (Old plan) Almost any yogurt will work if you want to tame down the pineapple flavor. Play also with the zest—maybe orange or tangerine, mandarine or lime. The taste will still be tropical and delicious. When the cake comes out of the oven and before it cools, you can experiment with different glazes like a tablespoon of rum or coconut rum, almond or pineapple liquor brushed over the top. It immediately sinks into the hot cake and makes for a moist and delicious texture. If you choose to glaze the top with liquor, you may also want to add a tablespoon to the batter itself for a more intense “adult” cake. If you want more individual portions (which can be frozen), then use muffin tins or mini-loaf or muffin pans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you prefer Single Serve Desserts, be sure to check out this recipe for 3-Ingredient Pineapple Mug Cake
Very easy, delicious