Pineapple-Cherry Cake Cobbler

Pineapple-Cherry Cake Cobbler

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From: Diabetic Living Magazine

This easy cobbler is filled with cherries, pears, and pineapples and its flavor is heightened with cinnamon and nutmeg.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups frozen dark sweet cherries, thawed
  • 1 cup chopped fresh pear (about 6 ounces)
  • 2 (8 ounce) cans pineapple tidbits (juice pack), undrained
  • 1 tablespoon sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip)
  • 1 teaspoon vanilla
  • 1 16-ounce package sugar-free yellow cake mix
  • ⅔ cup water
  • 3 tablespoons canola oil
  • 1 egg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. In a large bowl, gently toss together the cherries, pear, pineapple, sugar, and vanilla until thoroughly combined. Spoon mixture into a 3-quart rectangular baking dish; set aside.
  2. In a large bowl combine the cake mix, water, oil, and egg. Beat with an electric mixer on medium speed until combined. Drop dough into 16 small mounds atop the fruit mixture. Sift together the cinnamon and nutmeg then sprinkle on top of the mounds.
  3. Bake, uncovered, for 35 to 40 minutes or until a toothpick inserted into a mound comes out clean. Serve warm. Cover and store leftovers at room temperature for up to 3 days (see Tip).
  • Tips: If using a sugar substitute, we recommend Splenda® Granular, Truvia® Spoonable or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount that's equivalent to 1 tablespoon sugar. Nutrition Facts per serving with sugar substitute: same as below, except 153 cal.
  • To reheat: Place 1 serving (about ⅔ cup) in a microwave safe dessert bowl. Micro-cook on 100% power (high) for 18 to 20 seconds until warm.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 155 calories; 6 g fat(1 g sat); 1 g fiber; 31 g carbohydrates; 2 g protein; 4 mcg folate; 12 mg cholesterol; 8 g sugars; 68 IU vitamin A; 3 mg vitamin C; 8 mg calcium; 1 mg iron; 215 mg sodium; 52 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 fruit, 1 starch

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