Mama Ruby's Low Calorie Low Carb Strawberry Pineapple Cake

I know, I know,diabetics and cake do not sound like a good match. However my cousin Peggy, has been a diabetic for many years has taken her Grandmothers fabulous Strawberry cake recipe and adapted the ingredients to suit low fat and low carb requirements. Her Grandmother has been gone since 1987 but her recipes live on.  Miss Ruby as I called her made the cake for any family occasion, holidays etc.  Miss Ruby was a very colorful lady and outlived 3 husbands. She was a crackerjack as the old folks use to say. Yikes I am getting to be one of those old folks myself. 

My aunt Dot used to make a Coconut cake for the same family celebrations.  I will post that recipe in a few weeks My cousin adapted it for us as well.  Peggy is one of the best cooks I know and has helped me understand how to modify many of my favorite recipes. The calorie count for Mis Ruby's cake is somewhere around 350 for a small slice. Here it is:

 Mama Ruby's Strawberry Pineapple Cake

Butter two 7” or 8” cake pans and preheat oven to 375 degrees

1 1/2 cups whole wheat flour

1 1/2 cups unbleached white flour

4 ½ tsp baking power

¼ tsp salt

1 pkg sugar free strawberry Jell-O

Cream together

6 T butter

1 cup sugar

1 tsp vanilla

Beat in, one at a time

4 eggs

Then add

2/3 pkg frozen, unsweetened strawberries or 1 ½ cup fresh strawberries, sliced

¾ Cup crushed pineapple—well drained (Use unsweetened in pineapple juice)

Beat until fluffy. Add alternately with the flour mixture

Spread in pans and bake 25-30 minutes.  Cool 1-2 hours.

Slice both layers, horizontally.

Fill 3 layers, then frost top layer.

Filling:

16 oz Greek yogurt (or sour cream for more calories and fat)

½ cup crushed, unsweetened pineapple (well drained)

1 cup powdered sugar

1 cup Splenda

Add strawberry slices on top of filling before placing next layer on top.

Frosting :

1 box powered sugar (could substitute ½ splenda)

1/3-pkg strawberries (or ½ cup sliced fresh strawberries)

3-4 T butter