* Exported from MasterCook Mac * Pineapple Pound Cake Recipe By : Eater's Choice Serving Size : 16 Preparation Time :0:10 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Batter---- 2 1/2 c unbleached flour 1 c fat-free sour cream 3/4 c granulated sugar 3 egg whites -- whipped 1 tb lemon peel -- grated 1 1/2 ts baking soda 1 ts vanilla ts salt 1 c pineapple chunks in juice -- drained ----Topping---- 1/4 c lemon juice 1/4 c granulated sugar Preheat oven at 375 F. Prepare 12-cup Bundt® pan with cooking spray and flour; set aside. To prepare batter, combine flour, sour cream, 3/4 cup sugar, egg whites, lemon peel, baking soda, vanilla, and salt in a mixing bowl. Pour half the batter into prepared pan. Spread pineapple evenly over battter. Cover with remaining batter. Bake for 40 minutes. Let cool for 5 minutes. Meanwhile, to prepare topping, combine lemon juice and remaining sugar in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove cake from pan. Pierce it with a fork and spoon lemon juice mixture into holes and over top of cake. - - - - - - - - - - - - - - - - - - Per serving: 140 Calories; 0 g Fat (0% calories from fat); 3 g Protein; 32 g Carbs; 2 mg Cholesterol; 149 mg Sodium NOTES: To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours. -- Anita A. Matejka Texas, USA