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Pineapple Poke Cake

Total Time

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

Makes

20 servings

This delicious dessert is especially refreshing on a hot day, but we enjoy it year-round. With several store-bought ingredients, it’s a snap to prepare any time. –Sandra Etelamaki of Ishpeming, Michigan
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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, room temperature
  • 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

  1. In a large bowl, combine the first 7 ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray.
  2. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
  3. Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil until most of the liquid is evaporated, 4-5 minutes; 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.
  4. For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for until soft-set, about 2 minutes. 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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