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Pineapple-banana Snack Cake

Author/Submitted by: Weight Watchers Magazine, May/June 1997, Page 88
Servings: 8
Categories: Cakes / Desserts

1  package  reduced-fat yellow cake mix
    --such as Snack Well's, 10.1 ounce
1/2  cup  mashed ripe banana
8  ounces  unsweetened crushed pineapple, well drained
1  large  egg, lightly beaten
    --or 1/4 cup egg substitute
    nonstick cooking spray
2  tablespoons  flaked sweetened coconut, toasted

1. Preheat oven to 350 oF. 2. Combine first 4 ingredients in a bowl; stir well with a whisk. Spread into an 8 inch square baking pan coated with cooking spray; sprinkle coconut over batter. Bake at 350 oF for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 8 servings. Selections: 160 C. Per serving: CAL191 (19 % from fat); PRO 2.5 g, FAT 4 g (sat 1.5 g); CARB 36 g; FIB 1.4 g; CHOL 27 mg; IRON 1 mg; sodium 245 mg; CALCIUM 54.6 mg.

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