I love pineapples and this snack cake is just perfect. I love simple recipes and I always have this cake in the pan and ready before my stove can preheat. This cake makes a great breakfast or anytime snack. I also like it warmed up and topped with some soy milk. I wrap individual portions of the cake in foil so the girls can just grab one when they want one. It also makes it a portable treat or breakfast.
Pineapple Snack Cake
2 cups flour
1/2 cup sugar
2 tsp baking soda
1/2 tsp salt
1 can (20 oz) crushed pineapple
2 tsp vanilla extract
Combine the flour, sugar, baking soda and salt. Add the undrained pineapple and vanilla and stir until well incorporated. Pour into a sprayed 9x13 baking pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.