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Deep Dark Gingerbread Rounds
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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 |
This recipe appears in: Cakes
