Pineapple Poke Cake
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
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
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1In 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.
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2Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
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3Meanwhile, 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.
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4For 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.
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