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The perfect side to a cup of coffee for breakfast or brunch.
Preheat oven to 350°F. Spray a 13x9 inch baking pan with cooking spay.
1 can (20 oz.) DOLE Crushed Pineapple
Drain pineapple well, pressing out at least 1 cup juice. Reserve 1/4 cup juice, discard remainder.
1/2 cup brown sugar
1 teaspoon ground cinnamon1/4 cup margarine, softened1 cup slivered almonds
1/2 pkg. (8.oz) Dole Chopped Dates, use (4. oz)
Combine brown sugar, 1/2 cup flour and cinnamon in a small bowl. Cut in 1/4 cup margarine until coarse. Stir in almonds and half the package of chopped dates.
3/4 cup granulated sugar
1/2 cup margerine, softened
2-1/4 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon ground nutmeg1/4 teaspoon saltreserved pineapple juice1/2 cup low-fat sour cream1/2 pkg. (8 oz.) DOLE Chopped Dates, use (4 oz.)
Beat granulated sugar and remaining margarine until light and fluffy. Beat in eggs, one at a time, until blended. Combine remaining flour, baking powder, nutmeg and salt. Alternate adding flour mixture, pineapple juice and sour cream to creamed batter until well incorporated. Stir in remaining chopped dates.
1/2 cup brown sugar, packed1/4 cup flour1 tsp. ground cinnamon1/4 cup margarine1 cup slivered almonds1/2 pkg. (4 oz.) DOLE Chopped Dates
Pour cake batter into prepared baking pan. Spoon drained pineapple evenly over cake. Top evenly with almond topping. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
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