Diabetes-Friendly Recipes

Pineapple Cake

Servings: 25
Prep time:
Cook time:
Total: 40 minutes


  • baking spray
  • ¾ cup canned pineapple chunks, drained
  • 1 large egg
  • ½ cup unsweetened pineapple juice
  • ¼ teaspoon orange extract
  • 1 tablespoon vegetable oil
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder


  1. Preheat oven to 350°F. Spray an 8-inch square baking pan with aerosol spray.
  2. Measure out 1/4 cup of the pineapple chunks. Puree until smooth in a food processor or blender. In the bowl of an electric mixer, beat together pureed pineapple, egg, pineapple juice, orange extract, and oil.
  3. Add the flour, baking soda and powder and beat again.
  4. Stir in the remaining 1/2 cup pineapple chunks.
  5. Spoon the batter into the prepared pan. Smooth the top and bake for 25 minutes until a toothpick inserted in the middle comes out clean.
  6. Cool and cut into squares.  (Alternatively, you can make this in small, round casserole dishes.)

Nutrition Information

Per 2 squares:82 calories (19% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 14 g carbohydrate, trace dietary fiber, 18 mg cholesterol, 146 mg sodium
Diabetic exchanges:1 carbohydrate (bread/starch)


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