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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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A delicious tropical cake that comes together in a snap! Ingredients:
1 1/3 c. water |
3 egg whites |
1 (18.5-ounce) package light, 94% fat-free yellow cake mix |
vegetable cooking spray |
2 c. skim milk |
1 ( 3.4-ounce) package instant banana cream pudding and pie filling mix |
1 (15-ounce) can unsweetened crushed pineapple, drained |
2 c. thawed reduced-calorie frozen whipped topping |
1/4 c shredded coconut, toasted |
Directions:
1. Combine first 3 ingredients in large bowl; beat at low speed of an electric mixer 30 seconds.Increase speed to medium, and beat 2 minutes. Pour batter into a 13x9x2-inch baking dish coated with cooking spray. Bake at 350 for 35 minutes or until cake springs back when lightly touched in center. Let cool in pan on a wire rack.
2. Combine milk and pudding mix in a medium bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.
3. Stir in pineapple. Pierce 48 holes in top of cake, using the handle of a wooden spoon. Spread pudding mixture over cake, and then spread whipped topping over pudding mixture. Sprinkle topping with shreded coconut. Store in refrigerator..
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