Here’s a delicious dessert that’s great every month of the year. With several store-bought ingredients, it’s a snap to prepare any time.
—SANDRA ETELAMAKI ISHPEMING, MI
PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 20 SERVINGS
1package yellow cake mix (regular size)
1package (1 ounce) sugar-free instant vanilla pudding mix
1/2cup water
2eggs, lightly beaten
1/2cup egg substitute
1/2cup fat-free milk
1/4cup unsweetened applesauce
1can (8 ounces) unsweetened crushed pineapple, undrained
1/4cup packed brown sugar
FROSTING
1 1/2 cups cold fat-free milk
1package (1 ounce) sugar-free instant vanilla pudding mix
1carton (8 ounces) frozen reduced-fat whipped topping, thawed
1. In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
3. 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.
4. 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.