Serves: 8
Total Calories: 213
1. Stir together flour, baking powder, salt and cinnamon. Set aside.
2. In large mixing bowl combine cereal, milk, undrained pineapple, brown sugar, egg whites and oil until thoroughly mixed. Stir in bananas and ginger. Add flour mixture, stirring only until combined. Spread evenly in lightly greased 9-inch round cake pan.
3. Bake at 350°F about 45 minutes or until wooden pick inserted near center comes out clean. Remove from oven and glaze with mixture of confectioners' sugar and hot water, if desired. Serve warm or cold.
This Tropical Brunch Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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