- 20
Ingredients
- 1 YELLOW CAKE MIX
- 1 PACKAGE VANILLA INSTANT PUDDING MIX
- 1/2 C WATER
- 2 EGGS
- 1/2 C EGG SUBSTITUTE
- 1/2 C MILK
- 1/4 C APPLESAUCE
- 1 8OZ CAN CRUSHED PINEAPPLE, UNDRAINED
- 1/4 C BROWN SUGAR
- FROSTING
- 1 1/2 C MILK
- 1 PACKAGE INSTANT VANILLA PUDDING MIX
- 1 8OZ CARTON COOL WHIP, THAWED
Preparation
Step 1
In a large bowl, combine the first seven ingredients. Beat on medium
speed for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated
with cooking spray.
Bake at 350° 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. Yield: 20 servings.