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Orange Pineapple Muffin Cake

<p>A diet-friendly cake for breakfast with citrus flavors!</p>
12 Servings Recipe By

Ingredients

  • 1 1/2 cups Flour, All-Purpose
  • 1 cup Flour, Whole Wheat
  • 1/3 cups Brown Sugar
  • 3 teaspoons Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/4 teaspoons Salt
  • 2/3 cups Crushed Pineapple, Canned
  • 1/2 cups Orange Juice #1
  • 1/3 cups melt Butter, Unsalted
  • 1/2 teaspoons zest Orange #1
  • 1 individual beat Egg
  • 1/2 cups Powdered Sugar
  • 1/2 teaspoons zest Orange #2
  • 1 tablespoon Orange Juice #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/12 of cake
  • 207 Calories
  • 6g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 32mg Cholesterol
  • 225mg Sodium
  • 36g Total Carb
  • 2g Fiber
  • 13g Total Sugars (Includes 11g Added Sugars)
  • 4g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease the bottom of a 9 inch round cake pan.
  2. In a large bowl, whisk together the flours, Brown sugar, baking powder, baking soda, and salt, mixing well.
  3. In a medium bowl, stir together the crushed pineapple, orange juice #1, melted butter, orange zest #1 and egg until well blended.
  4. Add the pineapple mixture to the flour mixture and stir until just moistened.
  5. Spread the dough evenly into the pan.
  6. Bake at 400 for 22-27 minutes, or until light golden brown on top and a toothpick comes out clean.
  7. In a small bowl, combine the powdered sugar, orange zest #2 and orange juice #2.
  8. Drizzle glaze over the warm cake.
  9. Cut into equal sized wedges.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease the bottom of a 9 inch round cake pan.
  2. In a large bowl, whisk together the flours, Brown sugar, baking powder, baking soda, and salt, mixing well.
  3. In a medium bowl, stir together the crushed pineapple, orange juice #1, melted butter, orange zest #1 and egg until well blended.
  4. Add the pineapple mixture to the flour mixture and stir until just moistened.
  5. Spread the dough evenly into the pan.
  6. Bake at 400 for 22-27 minutes, or until light golden brown on top and a toothpick comes out clean.
  7. In a small bowl, combine the powdered sugar, orange zest #2 and orange juice #2.
  8. Drizzle glaze over the warm cake.
  9. Cut into equal sized wedges. Place wedges on baking sheet lined with parchment paper.
  10. Flash freeze.
  11. Once frozen, place into gallon freezer bag.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1 minute or until cake is warm.

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