I made a delicious Pina Colada Bundt Cake using SPLENDA® Sweeteners as part of a sponsored post for Socialstars #SplendaSweeties #SweetSwaps
Pin Pina Colada Bundt Cake here.
I have been dreaming of a Pina Colada Cake for months now. In fact I promised my Mom I would make one, but I did not get around to it. I was not really sure if I wanted a layer cake or a bundt. While I do love a layer cake with all that creamy frosting, but the calories really add up. A bundt cake is the perfect solution. You still get a deliciously, moist cake with some creamy icing, but you don’t have to run a marathon to use up all those calories. Sounds like a win-win solution to me. Pina Colada cake is loaded with fresh pineapple flavor plus all of the deliciousness that is coconut. I do adore coconut.
Thanks to pineapple puree and some SPLENDA® sugar blend this cake is perfect for Memorial Day and swimsuit season. SPLENDA® Sugar Blend gives you all the sweetness you need without all the calories of regular sugar. It is also versatile. I have been using it in everything from a cake to Sweet and Sour Pork. Did you see my Peach Upside Down French Toast Casserole? That is another delicious recipe with SPLENDA® sweeteners. I even made Bread and Butter Pickles with it. For more ideas, check out SPLENDA®’s Sweet Swaps program and find hundreds of ways to cut calories with SPLENDA® sweeteners.
This time of year with Memorial Day and Independence day celebrations going on, this can be your go-to dessert for the occasion. From a daughter whose Dad spent 25 years in the Air Force, I would also like to say “thank you” to all the men, women and families that serve in our military. It is truly a sacrifice the entire family makes.
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Less Sugar Pina Colada Bundt Cake
- 2 cups (240 grams) unbleached, all-purpose flour
- 1 cup (120 grams) whole wheat pastry flour
- 3/4 cups + 1 tbsp. SPLENDA® Sugar Blend
- 1 tsp . baking soda
- 1/2 tsp . kosher salt
- 3 large eggs , beaten
- 1/4 cup 2% fat plain Greek yogurt
- 1/4 cup vegetable oil
- 1/2 cup lite coconut milk
- 1/2 cup chopped pineapple , fresh or canned
- 1 tsp . vanilla extract
- 4 oz . cream cheese Greek yogurt blend , softened
- 1 1/2 cups sifted powdered sugar
- 1 to 2 Tbsp. pineapple juice , fresh or canned
- 1/4 cup unsweetened shredded coconut , toasted
Preheat oven to 350•. Spray a 14-cup bundt plan with non-stick baking spray.
In a large bowl, whisk together all-purpose flour, pastry flour, SPLENDA®, baking soda and salt.
In a blender, puree eggs, yogurt, oil, coconut milk, 1/2 cup pineapple and vanilla extract.
Stir into the dry ingredients until just moist. Do not over-stir.
Stir in the remaining 1/2 cup of pineapple.
Spoon batter into the pan and even out with a spatula.
Bake for 1 hour, or until a long wooden toothpick inserted into the middle comes out clean.
Place pan on a wire rack and cool for 15 minutes.
Place cake directly onto the wire rack and allow to cool completely.
In a small bowl, whisk together the remaining ingredients (except coconut).
Spoon over the cake. Then sprinkle toasted coconut on top.
I calculated 10 Weight Watcher Smartpoints.
Happy Healthy Eating,