Hawaiian Wedding Cake

By moninikole

One piece = 221 calories, 5 g fat, 38 g carb

Ingredients

• 1 package (18 –1/4 oz) yellow cake mix
• 1 1/4 c. buttermilk
• 4 egg whites
• 1 egg
• 1 package (8 oz.) reduced-fat cream cheese, cubed
• 1 c. cold 2% milk
• 1 package (1 oz.) sugar-free instant vanilla pudding mix
• 2 cans (one 20 oz, one 8 oz.) unsweetened crushed pineapple, DRAINED
• 1 carton (8 oz.) frozen fat-free whipped topping, thawed
• 1/2 c. flaked coconut, toasted

Preparation

Step 1

In a mixing bowl, beat the dry cake mix, buttermilk, egg whites and egg on low speed until moistened. Beat on high for 2 minutes. Transfer to a 13 X 9 baking pan coated with nonstick cooking spray. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool on a wire rack.

In another mixing bowl, beat cream cheese until fluffy. Gradually beat in milk. Gradually add pudding mix. Spread over cake. Spoon pineapple over pudding mixture. Top with whipped topping. Spoon pineapple over pudding mixture. Top with whipped topping. Sprinkle with coconut. Store in the refrigerator.