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Friday, March 18, 2011

♥ Pineapple Poke Cake ♥

* 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

* 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

* 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.

Nutrition Facts: 1 piece equals 180 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 313 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

~~Light & Tasty October/November 2006~~

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