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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
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    20 servings

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 in 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.
Nutrition Facts
1 piece: 180 calories, 4g fat (2g saturated fat), 22mg cholesterol, 313mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.
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