Pineapple Poke Cake
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
This delicious dessert refreshes all year round. With several store-bought ingredients, it’s a snap to prepare any time. –Sandra Etelamaki of Ishpeming, Michigan
SERVINGS: 20
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) yellow cake mix
- 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:
In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
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.
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.