Ingredients

The following ingredients have 6 Servings
  • 3/4 cup unsweetened pineapple juice
  • 2/3 cup quick-cooking oats (uncooked)
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon orange extract ((or vanilla extract))
  • 1/4 cup canola oil
  • 1 egg (lightly beaten)
  • 4 ounces cream cheese ( or Neufchatel cheese, softened)
  • 1 8-ounce can crushed pineapple in juice (,drained)
  • 1/2 cup powdered sugar (optional)

Instruction

  • Preheat oven to 350 degrees F (177 degrees C).
  • Drain the pineapple juice from the can of crushed pineapple (if this amount does not give you 3/4 cup, add additional pineapple juice) and bring pineapple juice to a boil in a small saucepan. Set aside the crushed pineapple to use later.
  • Remove pan from heat; stir in oats. Let stand 20 minutes.
  • Combine all-purpose flour, whole wheat flour, sugar, baking soda, orange extract, oil and egg in a large bowl; stir well.
  • Add oat mixture; mix well.
  • Spoon batter into an 8-inch square baking pan coated with cooking spray.
  • Bake for 25 minutes or until a wooden toothpick inserted in center comes out clean.
  • Let cool on a wire rack.
  • Beat cream cheese at high speed of an electric mixer until light and fluffy.
  • Add pineapple, and beat well.
  • Taste and add the powdered sugar if you'd like the frosting sweeter.
  • Spread over cooked cake, and cut into squares.