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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This delicious dessert refreshes all year round. With several store-bought ingredients, itâs a snap to prepare any time. âSandra Etelamaki of Ishpeming, Michigan Ingredients:
1 package yellow cake mix (regular size) |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
1/2 cup water |
2 eggs, lightly beaten |
1/2 cup egg substitute |
1/2 cup fat-free milk |
1/4 cup unsweetened applesauce |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
1/4 cup packed brown sugar |
frosting: |
1-1/2 cups cold fat-free milk |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
Directions:
1. In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
3. Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely.
4. For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator. Yield: 20 servings.
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