Print Options

Back to Pineapple Poke Cake >

Include these items:

Select reviews >

Taste of Home Logo

Pineapple Poke Cake

 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.
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.