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Mini Pineapple Angel Food Cakes + More Portion-Controlled Dessert Recipes
These fluffy 5-ingredient cakes put the "light" in delightful! Turn classic pineapple upside-down cake on its head with this perfectly portioned recipe…
1/6th of recipe (1 cake): 174 calories, 1g total fat (1g sat. fat), 274mg sodium, 38g carbs, 0.5g fiber, 28g sugars, 2.5g protein
Click for WW Points® value*
Cook: 15 minutes
Cool: 25 minutes
1 1/4 cups angel food cake mix (a little less than half a box)
2/3 cup canned crushed pineapple in juice, lightly drained
1/4 tsp. almond extract
6 maraschino cherries
Preheat oven to 350 degrees. Spray a jumbo 6-cup muffin pan with nonstick spray.
In a medium-large bowl, combine cake mix, pineapple, and almond extract. Mix until uniform.
Evenly distribute among the muffin cups, and smooth out the tops. (The cups won’t be very full, but the batter will rise as it bakes.)
Bake until a toothpick inserted into the center of a cake comes out mostly clean, about 15 minutes.
Let cool completely, about 10 minutes in the pan and 15 minutes on a cooling rack.
Evenly top each cake with 2 tbsp. whipped topping and a cherry.
MAKES 6 SERVINGS
Amazon Find of the Day: Wilton Recipe Right Non-Stick 6 Cup Jumbo Muffin Pans
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Today, June 6th, is National Applesauce Cake Day! Here's a go-to cake recipe with just two ingredients: cake mix and applesauce!
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