A few weeks ago, I shared a glimpse of how I was planning to treat Mathlete on Father’s Day with some of his favorite things, including a pineapple centered meal.   As I mentioned, we started with some teriyaki pineapple burgers

But the real star of the meal was the dessert: Pineapple Butter Cake that we made butterless

I mentioned in my last post that I had substituted the butter that is typically found in this recipe with Country Crock spread to make it healthier. I’m totally down with less saturated fat and calories without sacrificing taste!

So, now that I’ve talked all about how delicious and wonderful this cake is, I bet you want a recipe, huh?

Recipe adapted from here
What You’ll Need:
– 1 box yellow cake mix
– 17 Tbsp of Country Crock, divided
– 3 eggs
– 1 large can of crushed pineapple, drained
– 1 8oz package of cream cheese, softened
– 1 tsp vanilla
– 16 oz of powdered sugar

Let’s Make It:
1)  Preheat oven to 350 degrees. Lightly grease a 9×13 cake pan.

2) Start by melting the Country Crock.  You can melt it all at the same time but be sure to keep it divided in half since it goes into two separate parts of the cake.

3)  In a mixing bowl, combine the cake mix, 8 1/2 Tbsp of melted spread and 1 egg. Mix, on medium, until completely combined. Pat into the bottom of the prepared cake pan.

4)  With an electric mixer, beat the cream cheese until smooth.   Add in the pineapple, 8 1/2 Tbsp of melted Country Crock spread, vanilla and remaining 2 eggs.  Mix until combined.

5)  Slowly add in the powdered sugar and mix, on medium, until completely combined.  Spread over the first layer of cake in the prepared cake pan.

6)  Bake for approximately 40 minutes being careful not to over bake.  As the originator of this recipe says, it should be “gooey.”  Let cool completely before slicing into squares and serving.

What did you do for the dad in your life?   Have you ever substituted all the butter in a recipe for a spread?