Pineapple Poke Cake

Wonderful tasting and easy cake to make. Will be great for those summer cook-outs. Different than any other Pineapple Poke Cake posted.

• Ready In: 40 mins
• Serves: 15
• Yields: 1 cake

Ingredients

• 1 (18 1/4ounce) 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

• FROSTING

• 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.