*Credit: 2016 Nutrition and Fitness Calendar Photos from Iowa State University Extension & Outreach Staff
- 1 can (20oz) crushed in 100% juice
- 1 cup whole wheat flour
- 3/4 cup all purpose white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 3 tablespoons oil (canola or vegetable)
- 1 teaspoon vanilla
- 2 eggs
- preheat oven to 350*F. Line a muffin tin with liners or spray with cooking spray.
- drain juice from the pineapple into a cup or bowl. save the juice for step 4. dab pineapple with a paper towel to dry.
- whisk whole wheat flour, all purpose white flour, baking powder, baking soda, and salt together in a medium bowl.
- beat sugar, oil, vanilla, and 1/4 cup of the saved pineapple juice until combined. beat in eggs. stir in the crushed pineapple.
- pour the wet ingredients into the dry ingredients. stir until just combined. Divide the batter into the muffin tins.
- bake until the snack cakes are golden and a tester inserted into the center of a snack cake comes out clean, about 18-20 min.
- store leftovers in an airtight container in the refrigerator.
- Pineapple snack cakes are great as a side dish to any meal or as a snack.
- You can use pineapple tidbits, chunks or cut straight from a fresh pineapple itself, instead of from a can.
- Sprinkle 1/2 cup of coconut or walnuts on top of each snack cake before baking.
- save extra pineapple juice to add to a salad dressing, fruit salad, or smoothie.