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Deep Dark Gingerbread Rounds


Cool Time about 1 hour

Bake Time 25 minutes

Prep Time 10 minutes

Yield

Makes 24 servings

Ingredients

1 (14.5-ounce) gingerbread cake and cookie mix
2 (8-ounce) cans crushed pineapple in juice, drained
2 (4-ounce) jars baby food puréed sweet potatoes
2 egg whites or 1/4 cup egg substitute
1/2 cup reduced-fat cream cheese

Preparation

  1. Preheat oven to 325°F.
  2. Combine cake mix, pineapple, sweet potatoes and egg whites in medium bowl; stir until just blended.
  3. Spray 24 nonstick muffin tins with nonstick cooking spray. Spoon equal amount of batter into each cup. Bake 25 minutes or until wooden pick inserted into centeres comes out clean.
  4. Remove to wire racks; cool completely. To serve, top each cake round with 1 teaspoon cream cheese.

Note

These cake rounds taste even better the next day!

Nutritional Information

Serving Size: 1 round with 1 teaspoon cream cheese
Fiber 1 g
Carbohydrate 17 g
Cholesterol 3 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 28 %
Calories 105
Protein 2 g
Sodium 144 mg

Dietary Exchange

Starch 1
Fat 1/2

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