Pineapple Poke Cake

Photo by Aubrey F.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

20

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

20

servings

Ingredients

  • Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix

  • 1 package (1 ounce) sugar-free instant vanilla pudding mix

  • 1/2 cup water

  • 2 eggs, lightly beaten

  • 1/2 cup egg substitute

  • 1/2 cup fat-free milk

  • 1/4 cup unsweetened applesauce

  • 1 can (8 ounces) unsweetened crushed pineapple, undrained

  • 1/4 cup packed brown sugar

  • FROSTING:

  • 1-1/2 cups cold fat-free milk

  • 1 package (1 ounce) sugar-free instant vanilla pudding mix

  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

Directions 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.

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