Pineapple Cake with Macadamia-Apricot Topper

Pineapple Cake with Macadamia-Apricot Topper

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From: Diabetic Living Magazine

You'll think you're on a tropical vacation after just one taste of this pineapple-flavored cake served with a sweet apricot and macadamia nut topping.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Pineapple Cake
  • 6 egg whites
  • 3 egg yolks
  • 1⅔ cups cake flour
  • ⅔ cup granulated sugar or sugar substitute blend equivalent to ⅔ cup sugar (see Tip)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsweetened pineapple juice
  • ¼ cup canola oil
  • ¼ teaspoon cream of tartar
  • Macadamia-Apricot Topper
  • 1 (15 ounce) can unpeeled apricot halves in light syrup, rinsed and drained
  • ⅔ cup unsweetened pineapple juice
  • 2 teaspoons cornstarch
  • ½ cup toasted and coarsely chopped macadamia nuts or toasted and coarsely chopped hazelnuts (see Tip)
  • 2 tablespoons shredded coconut, toasted for garnish (see Tip)


  • Prep

  • Ready In

  1. To prepare Pineapple Cake: Place egg whites and yolks in separate bowls and allow to stand at room temperature for 30 minutes.
  2. Preheat oven to 325°F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
  3. Add egg yolks, ½ cup pineapple juice, and canola oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Pour into an ungreased 10-inch tube pan.
  4. Bake for 45 to 50 minutes or until top springs back when lightly touched and top is golden brown. Immediately invert cake (in the pan); cool completely. Loosen side of the cake from the pan; remove cake from pan. Place on a serving plate.
  5. To prepare Macadamia-Apricot Topper: Cut apricot halves into strips; set aside. In a small saucepan, combine ⅔ cup pineapple juice and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in toasted macadamia nuts and apricot strips.
  6. Top cooled cake with apricot topping and sprinkle with toasted coconut.
  • Tips: If using a sugar substitute, choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ⅔ cup sugar. Nutrition per serving with sugar substitute: same as above, except 179 cal., 23 g carb. Exchanges: 1½ other carb // Carb choices: 1½.
  • To toast coconut, preheat oven to 350 degrees. Spread coconut in a shallow baking pan lined with parchment paper, and bake for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
  • To toast nuts, preheat oven to 350°F. Place nuts in a shallow baking pan lined with parchment paper. Bake about 10 minutes or until toasted. Cool nuts slightly. If using hazelnuts, place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 191 calories; 8 g fat(1 g sat); 1 g fiber; 28 g carbohydrates; 4 g protein; 50 mcg folate; 39 mg cholesterol; 15 g sugars; 398 IU vitamin A; 3 mg vitamin C; 25 mg calcium; 1 mg iron; 91 mg sodium; 125 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1½ fat

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