Healthy Pineapple Cake with Butterscotch Chips

This phenomenal treat takes you on a dream trip to the tropics, where you can eat cake AND wear skimpy clothes at the same time. The cake is sublimely moist and brimming with the flavors of pineapple and butterscotch. The coolest part is, as the cake bakes, the butterscotch chips sink into the batter, creating a sultry caramelized bottom. As in, REAL caramel. Let's recap: caramel bottom, moist pineapple cake. Oh, and it's delightfully healthy too.

So why combine pineapple and butterscotch? I ask you this - why not? Pineapple is tangy-sweet, and butterscotch chips are nutty and caramelly, so they work magic together.

And this dreamy cake is super healthy too, making it a great, guilt-free option for when your sweet tooth kicks in. How is it healthy? There's a decent amount of pineapple juice (1 cup) in the batter, along with Greek yogurt, so you need very little added fat to keep the cake moist. There are just 2 tablespoons of oil in this entire cake! 

I also love that you don't need an electric mixer... just 2 bowls and 1 whisk. Dry ingredients in one bowl, wet ingredients in another - then the two sides meet! Start to finish, this cake makes it to your patiently-waiting clan in under 30 minutes.

Healthy Pineapple Cake with Butterscotch Chips

Cooking spray
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 100% pineapple juice
1/3 cup Greek yogurt
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract

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, egg, and vanilla. Add the wet ingredients to the dry ingredients and whisk until blended. Fold in the butterscotch chips.
Pour the batter into the prepared pan.
Bake for 15 to 18 minutes, until the top is golden brown and 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 24 (or 12 if you cut the squares really big!)