Juicy Pineapple Heaven Cake
Ingredients:
- 1 box sugar-free yellow cake mix (like Pillsbury or Duncan Hines)
- 1 (20 oz) can crushed pineapple in 100% juice, undrained
- 1/2 teaspoon vanilla extract (optional)
- Optional light topping: Fat-free Cool Whip or a dollop of fat-free Greek yogurt
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Spray a 9×13 baking dish with nonstick spray.
- In a large bowl, mix together the entire can of crushed pineapple (with juice) and the dry cake mix. Stir until fully combined — no need for eggs, oil, or water!
- Add vanilla extract if using, and stir.
- Pour mixture into prepared baking dish.
- Bake for 30–35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool before slicing. Add a spoonful of fat-free Cool Whip or Greek yogurt before serving if desired.
💙 WW Points (Estimated):
| Item | Total Points | Per Serving (12 servings) |
|---|---|---|
| Sugar-free cake mix | ~28 points | ~2–3 points |
| Crushed pineapple in juice | 0 points | 0 points |
| Total (without topping) | ~28 points | 2–3 points per slice |
Add 1 point for 2 tbsp Fat-Free Cool Whip if topping.
💡 Tips:
✅ Want extra flavor? Add a little cinnamon or coconut extract.
✅ Store leftovers in the fridge for up to 4 days — it’s even better cold!