Ingredients
1/2 cup egg substitute2 cans (8 ounces each) crushed pineapple, undrained2 cups all-purpose flour1 cup sugar1 cup packed brown sugar1/2 cup nonfat lemon yogurt2 teaspoons baking soda1 teaspoon vanilla extract1/4 teaspoon ground ginger1 jar (12-1/4 ounces) fat-free caramel ice cream topping1 to 2 tablespoons pineapple juice
Preparation
In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.
