Diabetes Recipes

Tropical Snack Cake

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Tropical Snack Cake

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Nutrition Facts

Makes: 12 Serving(s)

Amount Per Serving

Calories: 140

Total Fat: 3g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 250mg

Total Carbohyrdates: 26g

Dietary Fiber: 1g

Sugars: 9g

Protein: 4g

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Make this for: Snack

Category: Desserts

This Recipe Makes: 12 Serving(s)

What you'll need

  • 1 1/2 cup all-purpose flour
  • 1 cup oats (quick or old fashioned, uncooked)
  • 1/4 cup granulated sugar or 2 tablespoons heat-stable sweetener
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt (optional)
  • 1 can crushed pineapple in juice, undrained (8 ounces)
  • 1/2 cup fat-free milk
  • 1/3 cup mashed ripe banana (about 1 medium)
  • 1/4 cup egg substitute or 2 egg whites, lightly beaten
  • 2 tbsp. vegetable oil
  • 2 tsp. vanilla


  • Step 1
    Heat oven to 350 degrees. Grease and flour 8 x 8-inch square pan.
  • Step 2
    In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well. In medium bowl, combine pineapple (including juice), milk, banana, egg substitute, oil and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
  • Step 3
    Bake 45 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Serve warm or at room temperature. Store tightly covered.

Diabetic Exchanges

  • Starch: 1
  • Fruit: 1/2
  • Fat: 1/2