Healthy Pineapple Snack Cake with Strawberry Jam

I must warn you - this cake is addictive. Once you take a bite of the sweet and spongy goodness, you won't be able to stop. You'll be reaching for that second piece before you've finished the first. And guess what?? That's OK! There's NO BUTTER and NO OIL in this cake! The main ingredients (aside from flour and sugar) are pineapple juice and Greek yogurt. Bring it on.

Easiest cake ever: This cake is so simple you can have it on the table in about 30 minutes. There's no need for an electric mixer or any fancy gadgets. You don't even need a fresh pineapple! Just pineapple juice - in the can; and you can buy that anywhere (even the gas station).

Sinking jam: Because we add little dots of jam to the top of the cake batter once it's in the pan, most of it sinks to the bottom as the cake bakes. That's what makes this cake so awesome - the sticky sweet bottom coupled with the light and spongy cake.

Want a gluten-free cake? No problem. Simply substitute gluten-free baking mix for the flour and reduce the baking powder to 3/4 teaspoon.

Healthy Pineapple Snack Cake with Strawberry Jam

Cooking spray
2 1/4 cups all-purpose flour (for gluten-free cake, swap in gluten-free baking mix)
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces 100% pineapple juice (two 6-ounce cans)
1/2 cup Greek yogurt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup seedless strawberry jam

Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the pineapple juice, yogurt, eggs, and vanilla. Add the wet ingredients to the dry ingredients and whisk until blended.
Pour the batter into the prepared pan. Dot the strawberry jam all over the top of the batter, about 1/4 teaspoon per "dot". Using the back of a spoon, gently press the jam into the batter until it's covered.
Bake for 20 to 22 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cake in the pan, on a wire rack. Cut into squares and serve. Store leftovers in an airtight container in the refrigerator.

Serves 8-10