Deep Dark Gingerbread Rounds

Prep Time 10 minutes

Bake Time 25 minutes

Cool Time about 1 hour


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


  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.


These cake rounds taste even better the next day!

Nutritional Information

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

Dietary Exchange

Starch 1
Fat 1/2

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