*HAWAIIAN WEDDING CAKE

Taste of Home Light & Tasty
By: JoAnn Desmond from Madison Heights, Virginia
"I got this wonderful recipe from a cousin whose husband was Hawaiian."

Ingredients

Directions:
1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups 1% buttermilk
4 egg whites
1 egg
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 cup flaked coconut, toasted
● In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds. Beat on medium for 2 minutes.
● Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
● Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
● In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended.
● Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut.
● Store in the refrigerator.

221 calories/serving