Cool Time about 1 hour
Bake Time 25 minutes
Prep Time 10 minutes
Makes 24 servings
|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|
- Preheat oven to 325°F.
- Combine cake mix, pineapple, sweet potatoes and egg whites in medium bowl; stir until just blended.
- 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.
- Remove to wire racks; cool completely. To serve, top each cake round with 1 teaspoon cream cheese.
These cake rounds taste even better the next day!
|Serving Size:||1 round with 1 teaspoon cream cheese|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||28 %|
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