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Pineapple Poke Cake

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

20 ServingsPrep: 20 min. Bake: 25 min. + cooling

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

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.
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

2 of 2

Pineapple Poke Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 piece equals 180 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 313 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.