Pineapple Whole Wheat Cake

Keeps refridgerated for - Days

Hack 1

Eat Post Exercise

Hack 2

Quarter the Calories by baking in brownie pan and cutting squares

Servings:

Prep Time:

7 min

Serving Size:

0.06 cake

Cooking Time:

50 min

Keeps refridgerated for - Days

Hack 1

Hack 2

Servings:

Prep Time:

7 min

Serving Size:

0.06 cake

Cooking Time:

50 min

Eat Post Exercise

Quarter the Calories by baking in brownie pan and cutting squares

Ingredients

3 cups whole wheat flour
2 cups packed dark brown sugar
½ cup oat flakes
2 tablespoons candied ginger
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
4 eggs
2 cups shredded pineapple, canned in juice
1 cup oil
1 cup chopped pecans
½ teaspoons vanilla

Method

Place all dry ingredients in a mixer bowl. Mix well with a fork.
Place all wet ingredients in another bowl.
Transfer wet ingredients into bowl with dry ingredients. Mix with a fork until all ingredients are blended.
Transfer to an oiled and floured 8 to 10 inch tube cake pan.
Bake at 350°F for 55 minutes.
Allow to cool 5 minutes, turn to unmold and serve.

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Daily Percentage of DRI in a calorie diet.

% Protein

% Fat

% Carb

% Total Calories

Diet Claims

lNa

Low Sodium

Macronutrient Profile

Category contains: Processed Carbs

Velocity of sugars: FAST

Contains more grams of: CARB

Contains more calories of: CARB