Imagine a dessert that's not only incredibly delicious but also surprisingly healthy - a cake that proves you don't have to sacrifice flavor for fitness. This Easy Low Fat Pineapple Yogurt Cake is about to become your new obsession, delivering tropical sweetness and moist perfection in every single bite. Whether you're a health-conscious foodie or simply craving a delightful treat that won't derail your wellness goals, this recipe is your golden ticket to dessert paradise!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup low-fat yogurt
- 1 cup crushed pineapple, drained
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, drain the crushed pineapple thoroughly, pressing out excess liquid to ensure the cake doesn't become too wet.
- In another large bowl, whisk together the low-fat yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently fold in the drained crushed pineapple, distributing it evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, you can optionally dust with powdered sugar or serve with a dollop of additional yogurt or whipped cream.
Tips
- Moisture is Key: When draining the pineapple, press out as much liquid as possible to prevent a soggy cake texture.
- Don't Overmix: Stir the batter gently to keep the cake light and fluffy. Overmixing can lead to a dense, tough result.
- Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for smoother blending.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling Matters: Let the cake cool completely before adding any toppings to maintain its structural integrity.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 5g
Fat: 7g
Saturated Fat: g
Cholesterol: 35mg
