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Pineapple Poke Cake


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  • 1 18-1/4 oz yellow cake mix
  • 1 1-oz pkg. sugar-free instant vanilla pudding mix
  • 1/2 c water
  • 2 eggs, slightly beaten
  • 1/2 c egg substitute
  • 1/2 c skim milk
  • 1/4 c unsweetened applesauce
  • 1 8-oz can unsweetened crushed pineapple, undrained
  • 1/4 c brown sugar
  • Frosting
  • 1 1/2 c skim milk
  • 1 1-oz pkg. sugar-free instant vanilla pudding mix
  • 1 8-oz carton reduced-fat Cool Whip, thawed


Servings 20


Step 1

Combine first 7 ingredients. Beat on medium speed for 2 minutes. Pour into greased 13x9 inch baking pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

In a small bowl, 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 oven; poke small holes in warm cake with a fork. Spoon pineapple mixture enenly over cake; cool completely.

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 Cool Whip over pudding. Store in refrigerator.

180 calories

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