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Pineapple Poke Cake Recipe

Pineapple Poke Cake Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Diabetic Friendly

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Pineapple Poke Cake Recipe

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

Yield: 20 Servings

20 25 45

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 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.

Nutritional 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.

Originally published as Pineapple Poke Cake in Light & Tasty October/November 2006, p17

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Reviews for Pineapple Poke Cake

Pineapple Poke Cake

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(21-30) of 34 reviews

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Reviewed on May. 20, 2010 by grandmah11

I made this cake for a church fellowship, and it was well received. It did take longer to bake than the directions. It is a delicious, moist cake I will definitely make again!

Reviewed on May. 20, 2010 by maryll56

The cake did not bake with the required time so I had to add minutes for baking; therefore the cake was a bit dry and heavy. Also the pineapple did not seem to be enough for the top of the cake.

Reviewed on May. 20, 2010 by jerryostandeford

The cake is very good, but I would use more pineapple and Splenda brown sugar.

Reviewed on May. 20, 2010 by judypate

Kathy asked about egg substitue I just used 2 egg whites and did great. that was besides the eggs called for A great cake YUMMY.

Reviewed on May. 20, 2010 by soupyfaun

I used splenda brown sugar instead of regular. The cake was very good. I think next time I will make a double batch of frosting.

Reviewed on May. 20, 2010 by ibruby

I would add a bit more pineapple and did add some orange liquer to the Cool Whip & topped w/crushed pecans. Cool Whip is kinda un-tastey so often add Creme de Menthe or something to 'spruce' up the taste.

Reviewed on May. 20, 2010 by Rangersmine

Delicious!!

Reviewed on May. 20, 2010 by Holadancey

This was delicious! I forgot to buy the yellow cake mix when I shopped, but had a spice cake on hand and used that instead! It was the most refreshing and delicious cake! I will use a bit more pineapple the next time I make it, but not too much. Overall, this is an excellent recipe! Thanks!

Reviewed on May. 20, 2010 by agdavis

This cake is very moist and delicious!

Reviewed on May. 20, 2010 by kathymak

I would like to know what could be used instead of egg substitute.

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