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.
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INGREDIENTS
Nutrition- 1(18 1/4 ounce) package yellow cake mix
- 1(1 ounce) package sugar-free instant vanilla pudding mix
- 1⁄2cup water
- 2
- 1⁄2cup egg substitute
- 1⁄2cup nonfat milk
- 1⁄4
- 1(8 ounce) can unsweetened crushed canned pineapple, undrained
- 1⁄4
FROSTING
- 1 1⁄2
- 1(1 ounce) package sugar-free instant vanilla pudding mix
- 1(8 ounce) carton frozen reduced-fat whipped topping, thawed
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DIRECTIONS
- Preheat oven to 350 degrees and grease 9x13 baking pan.
- In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes.
- Bake for 25-30 minutes or until a toothpick inserted near 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.
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