Low FODMAP Hawaiian Pineapple Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

4.9

(12)

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups granulated sugar
2 tsp baking soda
½ tsp salt
2 large eggs
1 can (20 oz) crushed pineapple, undrained
Ingredient note
A serving of up to about 1/3 cup of crushed pineapple is low in FODMAPs. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid crushed pineapple, please tap it and change its rating to Red.
1 tsp vanilla extract

For the frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract

For serving

½ cup sweetened shredded coconut, toasted (optional)
½ cup fresh or canned pineapple chunks, drained (optional)
Ingredient note
Canned pineapple only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid canned pineapple, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until evenly combined.

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