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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Wonderful tasting and easy cake to make. Will be great for those summer cook-outs. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (1 ounce) package sugar-free instant vanilla pudding mix |
1/2 cup water |
2 eggs, lightly beaten |
1/2 cup egg substitute |
1/2 cup nonfat milk |
1/4 cup unsweetened applesauce |
1 (8 ounce) can unsweetened crushed canned pineapple, undrained |
1/4 cup brown sugar, packed |
1 1/2 cups nonfat milk, cold |
1 (1 ounce) package sugar-free instant vanilla pudding mix |
1 (8 ounce) carton frozen reduced-fat whipped topping, thawed |
Directions:
1. Preheat oven to 350 degrees and grease 9x13 baking pan.
2. In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes.
3. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Meanwhile, in a small saucepan, combine pineapple and brown sugar.
5. Cook and stir until mixture comes to a boil.
6. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly.
7. Remove cake from the oven; place on a wire rack.
8. Poke holes in warm cake with a fork.
9. Spoon pineapple mixture evenly over cake; cool completely.
10. 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.
11. Spread whipped topping over pudding.
12. Store in the refrigerator.
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